kale salad crispy chickpeas

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 crispy chickpeas

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.

kale salad crispy chickpeas

Give this recipe a try? Share it by tagging @everglownutrition!

 

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