I get it…salads can be boring when done the wrong way! Whenever I post a salad recipe, I hope it provides a look into how to make salads more interesting and satisfying. This Kale Salad with Crispy Chickpeas gets a burst in color from the pomegranate seeds, extra crispiness from the roasted chickpeas, and simple vinaigrette to top it all off!
Kale Salad with Crispy Chickpeas
Ingredients
SALAD
- 1 bundle curly kale, finely chopped
- 2 tablespoon olive oil
- Juice of 1 lemon
- 1 large sweet potato, sliced thin
- Seeds of 1 pomegranate
- Feta cheese, per taste preference
- Salt & pepper to taste
CHICKPEAS
- 1 can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- Sea salt, to taste
DRESSING (Simple Vinaigrette)
- ½ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon hummus
- 1 tablespoon honey
- 2 cloves garlic, minced
- Salt & pepper to taste
Instructions
- Roast sweet potatoes & chickpeas: Preheat oven 350 degrees F. Line 2 baking sheets with parchment paper. On one sheet, add chickpeas & pat dry with a paper towel. Toss with olive oil and sea salt. On the second sheet, add sweet potatoes, toss with 1 TBSP olive oil and salt/pepper to taste. Bake for 50 minutes or until golden brown & crispy, shaking pans halfway through. Meanwhile, prep remaining ingredients.
- Prep the kale: In a large mixing bowl, use your hands to massage the kale with 1 TBSP olive oil and lemon juice. This helps break down the tough fibers, making kale easier to chew and digest.
- Make dressing: To make this simple vinaigrette, I prefer to combine all ingredients in a mason jar. Secure lid and vigorously shake until ingredients combine.
- Assemble salad: In a large serving bowl, toss kale with dressing. Add toppings (chickpeas, sweet potatoes, pomegranate seeds, cheese).
- For leftovers: Keep undressed salad in the fridge for up to 3 days. I find that the roasted chickpeas are enjoyed best the day-of. If you have leftover chickpeas, store at room temperature in an airtight container.
Additional Notes: You can definitely change up this salad! Sub feta for goat cheese or avocado, add hemp seeds, or even add chicken for a more substantial meal.
