Simple Harvest Salad

harvest salad in white speckled bowl on round wood cutting board

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5 from 3 reviews

This simple harvest salad is packed with leafy greens, crunchy veggies, chickpeas, and hearty brown rice for a wholesome and satisfying meal!


  • ½ bunch of Kale, destemmed and roughly chopped
  • Juice of ½ Lemon
  • Pinch of Salt
  • 3 cup Mixed Greens of choice
  • ½ batch Smoky Tempeh, cut into thin strips
  • 1 cup of cooked Brown Rice (I used Short Grain)
  • 1 cup cooked Chickpeas*
  • 1 large Carrot, cut or peeled into thin strips
  • 1 tbsp Pepitas (Pumpkin Seeds)
  • 2 tsp Black Sesame Seeds
  • 1 Avocado, sliced or diced
  • ½ cup Sesame Miso Dressing


  1. Add the Kale to a large bowl with the Lemon Juice and a pinch of salt. Use your hands to vigorously massage the lemon juice into the kale for 30-45 seconds. The Kale will dramatically shrink in size, become darker in color, and be much easier to chew and digest.
  2. Add the Mixed Greens, Tempeh, cooked Rice, Chickpeas, and Carrots to the bowl and toss well. If you are serving the salad immediately, add in the Sesame Miso Dressing now and mix until well-combined.
  3. Divide the Salad into bowls and top with Pepitas, Sesame Seeds, and Avocado slices. Serve immediately.


  • Drain and rinse your Chickpeas if you are using canned.