In this video I’m making a super colorful kale salad that’s basically set up to be my lunch for the week. I start by boiling some bulgur wheat and letting it cool while I prep the veggies—peppers (and I even save the remainder because I want to try planting them), plus chopped chives for extra flavor. I roast the peppers with mixed herbs, and I love that they come out still slightly crunchy. Then it’s time to mix everything up and go in with the star of the show: kale… and more kale… and some more kale. For protein, I add roasted chickpeas—rinsed first, then air-fried while I keep building the salad. I also make my own creamy dressing (because I’m a creamy dressing kind of girl over a vinaigrette). I blend chickpeas with salt, herbs, lemon juice (yes, I struggled and officially need a lemon squeezer), and a bit of water until it’s smooth enough to pour. To finish, I add tomatoes and an extra squeeze of lemon—vitamin C is great with leafy greens to help with iron absorption. Everything comes together so nicely, and I’m obsessed with how you get a bit of everything in each bite.