Kale Salad with Crispy Chickpeas

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

1. 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. 
2. 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. 
3. 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. 
4. Assemble salad: In a large serving bowl, toss kale with dressing. Add toppings (chickpeas, sweet potatoes, pomegranate seeds, cheese). 
5. 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.