Date-Me Salad - Penguin Books Australia

Ingredients

• ½ red onion, thinly sliced
• 3 tbsp apple cider vinegar
• 1 head kale, shredded
• 1 tbsp extra-virgin olive oil
• 1 (15oz/425g) can chickpeas, drained and rinsed
• ⅓ cup chopped dates
• 1 cup chopped cucumber
• 1 ripe avocado, pit and skin removed, cubed
• ¼ cup chopped walnuts
• ½ cup crumbled vegan feta
• ¼ cup extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp tahini
• 2 tsp Dijon mustard
• 2 tsp maple syrup
• ¼ tsp salt
• Freshly ground black pepper