If adding chickpeas to your salad. Drain and rinse chickpeas and bake until desired crispiness is reached (oven 400° for 20 min or airfry about 7 minutes).
Cut the stems off of your brussel sprouts. Use a food processor to shave the brussel sprouts (use blade with a slice in it) or thinly slice them with a knife.
In a large bowl gently toss shaved brussel sprouts, chopped kale, dried cranberries, walnuts, diced apple and sliced red onion.
In a small bowl mix together ingredients for the dressing add 3 tbsp or more water to reach desired consistency.
Serve salad topped with dressing, sprinkle of hemp seeds and baked chickpeas.
Serve 4-8 people. Perfect for 4 days of meal prepped salad especially if adding in chickpeas. If using as a side it can easily serve 8.