The Sol Journal

Radicchio, Rocket and Kiwi Salad with Chickpeas

recipes

Radicchio, Rocket and Kiwi Salad with Chickpeas

24 September, 2025

A refreshing spring salad packed with liver-supportive greens, seasonal fruit, and plant-based protein—perfect for lightening up and feeling energised from within.

SERVES 2
GLUTEN-FREE | VEGAN

As the days grow warmer and lighter, spring invites us to do the same—bringing fresh energy into our bodies, minds, and homes. One of the most powerful ways to honour this seasonal shift is by nourishing yourself with vibrant, cleansing whole foods.

This colourful salad is a celebration of spring produce: crunchy, bitter, peppery, and sweet, all working in harmony to support your liver, digestive system, and overall vitality. Each ingredient has been chosen with intention, supporting natural detoxification, reducing inflammation, and helping you feel energised and light from the inside out.

While the ingredients are simple, the nutritional profile is anything but. This salad is abundant in vitamin C, fibre, plant-based protein, and liver-loving greens. Perfect for a light lunch or paired with a protein of your choice for something more substantial.

Ingredients

8 radicchio leaves
2 handfuls rocket
4 radishes, thinly sliced
1 kiwifruit, peeled and diced
¼ cup pepitas, lightly toasted
¼ bunch fresh mint, leaves only
½ avocado, cubed
¼ cup chickpeas, rinsed and dried

Dressing

2 tbsp extra virgin olive oil
Zest and juice of 1 lemon
Sea salt and black pepper, to taste

Method

  1. Divide radicchio, rocket, radish, kiwifruit, and mint between two bowls. Toss gently with your hands.
  2. Top each with avocado and chickpeas.
  3. Combine dressing ingredients in a jar, shake well, and drizzle evenly over each bowl.
  4. Finish with a generous sprinkle of toasted pepitas.