This recipe is from one of my favorite cookbooks, "Forks Over Knives", the companion cookbook to the life-changing documentary, "Forks Over Knives". The recipes are from Chef Del Sroufe with dessert recipes from Isa Chandra Moskowitz, the author of "Veganomicon", and "Vegan with a Vengeance", among other great cookbooks.

At a large Cape Health Fair with many restaurants preparing foods for the day, quite a few folks came by to tell me that this was their favorite dish. Wish I could take credit, but it goes to Chef Del! However, I did add a couple extra ingredients that gave it some more zip!

Recipe as is serves 4 - 6.

For the Salad:

6 cups kale, ribs removed,then shredded
1 cup shredded red cabbage
1 cup shredded carrots (2-3 medium sized)
1 cup finely diced broccoli florets
2 oranges, peeled and diced (my addition)
1/2 large fennel bulb (diced)
1 (15 oz) can chickpeas, drained and rinsed

The Dressing:

1 cup cannellini beans
2 T tahini (For folks with heart disease or only low fat diet, you can either decrease amount to 1 T or leave out completely.)
2 T stone-ground or Dijon mustard
2 T nutritional yeast
1-2 T low-sodium soy sauce, or Bragg Liquid Aminos
1 T pure maple syrup
zest and juice from 1 lemon
1/4 cup water

In food processor blender, combine the cannellini beans, tahini, mustard, nutritional yeast, soy sauce, maple syrup, lemon zest and juice and 1/4 cup water. Blend on high till smooth. Add more water, as needed, to make a smooth consistency of your choice. Some like it smooth; some like it thicker!

For the final dish:
Place the veggies and chickpeas in a large bowl. Pour the dressing over the veggies and toss well to combine.
This is so tasty and healthy. I've even enjoyed it for breakfast, and then lunch and, as a side, for dinner.