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This recipe for Kale and Roasted Chickpea Salad is proof that something healthy can also look amazing.
I should mention that this kale and roasted chickpea salad tastes great too!
Kale and Roasted Chickpea Salad
This recipe is perfect for using with my Easy Roasted Salted Chickpeas.
Do you want to learn more about the Mediterranean Diet?
Find out how to follow the Mediterranean Diet here.
In my easy roasted chickpea recipe, I show you just how easy it is to make roasted chickpeas.
This is an easy and healthy salad that has a minimal amount of ingredients in it.
You certainly do get your ingredients worth with this recipe. I say this because the ingredients are all healthy and all yummy.
Yes, you can eat kale like a salad.
Kale is not just for smoothies!
If you do not like the ‘bitterness’ of kale then you can try using red kale which is a sweeter tasting kale.
However, I like to calm down or balance, the taste of kale by using a great tasting dressing with it.
There are a couple of ways that you can prepare kale for eating in a salad.
The easiest way to prepare your kale is to simply chop it or slice it into smaller pieces. But, some folks also like to ‘massage’ their kale in order to soften it up instead.
You should also know what type of kale is best for salads.
I just mentioned that red kale is a sweeter kale and as a result, is a more tolerable kale for some folks. However, I personally prefer a green salad with maybe a hint of color, such as red (from perhaps kale or tomatoes) or yellow (chickpeas).
There are some milder kinds of kale that also work great in a salad.
Tuscan or Lacinato kale is a mild tasting kale that less curly. This kind of kale is a good choice for a salad such as this one.
Tips Kale and Roasted Chickpea Salad
I mentioned above that the easiest way to prepare your kale is to simply chop it or slice it into smaller pieces. But, some folks also like to ‘massage’ their kale in order to soften it up instead.
Here are some more great tips for you.
- When you massage your kale, try massaging in some of the dressing.
- You can make this salad in advance and store it in the refrigerator. I would suggest tossing in the chickpeas when you are ready to serve the salad.
- Add some additional texture and flavor by adding sliced or chopped nuts. Good choices include walnuts or almonds.
We are going to make a lemon vinegarette dressing to toss this salad in.
The lemon flavor is the perfect balance for the flavors in this salad. Adding a bit of dijon mustard will help calm down any bitterness.
You can make the dressing in advance.
Simply store the dressing in a sealable dressing bottle. When you are ready to serve it, all that you will need to do is shake and pour the dressing.
There are some other great ways to personalize this salad.
Adding sliced or chopped cucumber or artichoke is one way to make this salad even better. However, I like the idea of maybe adding some fruit like berries for example.
By the way, while you are here you may also be interested in these ideas.
- Kale and Quinoa Cesar Salad.
- Mediterranean Style Green Bean Style.
- How to Follow the Mediterranean Diet.
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Kale and Roasted Chickpea Salad
Kale and Roasted Chickpea Salad
As mentioned you will need roasted chickpeas for this recipe.
In my easy roasted chickpea recipe, I show you just how easy it is to make roasted chickpeas.
Also, preparing your kale for this recipe is simple.
I mentioned above that the easiest way to prepare your kale is to simply chop it or slice it into smaller pieces. But, some folks also like to ‘massage’ their kale in order to soften it up instead.
Here are the ingredients that you will need for this Kale and Roasted Chickpea Salad
- Kale- 1 bunch. Cleaned and cut or torn into pieces.
- Red Wine Vinegar– 2 tablespoons. You can try using a special kind of vinegar such as champagne vinegar if you would like.
- Dijon Mustard– 1 teaspoon.
- Olive Oil– 2 tablespoons.
- Lemon Juice– 1 teaspoon.
- Seasonings as desired. This can include Italian Seasonings,
Salt, and/or Pepper. - Roasted Chickpeas– 1 cup. Feel free to add more if you want to.
- Optional- Crumbled Feta Cheese– 1/2 cup.
- Optional- legumes, seeds, or chopped nuts.
How to make this Kale and Roasted Chickpea Salad
- Prepare the roasted chickpeas and kale as directed. Be sure to carefully wash your kale in running water and then tear it into bite sized portions.
- For the dressing, use a bowl with a whisk or sealable dressing bottle. Combine the vinegar, Dijon mustard, lemon juice, and desired seasonings. You can make this ahead of time however, whisk or shake it well before serving.
- Place the kale into a large salad bowl. Add half of the whisked or shaken dressing over the kale and toss. Add additional dressing as needed.
- Top with the chickpeas and any additional ingredients (cheese etc.).
- This salad will keep overnight if covered and placed into the refrigerator. I do suggest adding everything but the kale and dressing before actually serving.
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Happy baking, eating, and enjoying life!
Nutritional Information is only an estimate and can vary especially with ingredients that are used.
This healthy and really delicious Kale and Roasted Chickpea Salad is the perfect side salad or meal. Vegan, Mediterranean Diet, and Gluten free friendly.
Kale and Roasted Chickpea Salad
This healthy and really delicious Kale and Roasted Chickpea Salad is the perfect side salad or meal. Vegan, Mediterranean Diet, and Gluten free friendly.
Ingredients
- Kale- 1 bunch. Cleaned and cut or torn into pieces.
- Red Wine Vinegar– 2 tablespoons. You can try using a special kind of vinegar such as champagne vinegar if you would like.
- Dijon Mustard– 1 teaspoon.
- Olive Oil– 2 tablespoons.
- Lemon Juice– 1 teaspoon.
- Seasonings as desired. This can include Italian Seasonings,
- Salt, and/or Pepper.
- Roasted Chickpeas– 1 cup. Feel free to add more if you want to.
- Optional- Crumbled Feta Cheese– 1/2 cup.
- Optional- legumes, seeds, or chopped nuts.
Instructions
- Prepare the roasted chickpeas and kale as directed. Be sure to carefully wash your kale in running water and then tear it into bite sized portions.
- For the dressing, use a bowl with a whisk or sealable dressing bottle. Combine the vinegar, Dijon mustard, lemon juice, and desired seasonings. You can make this ahead of time however, whisk or shake it well before serving.
- Place the kale into a large salad bowl. Add half of the whisked or shaken dressing over the kale and toss. Add additional dressing as needed.
- Top with the chickpeas and any additional ingredients (cheese etc.).
- This salad will keep overnight if covered and placed into the refrigerator. I do suggest adding everything but the kale and dressing before actually serving.
Notes
As mentioned you will need roasted chickpeas for this recipe.In my easy roasted chickpea recipe, I show you just how easy it is to make roasted chickpeas.
Also, preparing your kale for this recipe is simple.
I mentioned above that the easiest way to prepare your kale is to simply chop it or slice it into smaller pieces. But, some folks also like to ‘massage’ their kale in order to soften it up instead.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 294Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 11mgSodium: 262mgCarbohydrates: 30gFiber: 7gSugar: 4gProtein: 12g
*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used. - see post for alternatives Please see recipe post for further details on this recipe. Nutritional Information is only an estimate and can vary especially with ingredients that are used.
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