KALE CHICKPEA SALAD

This kale chickpea salad is perfect for weekday lunches or larger gatherings. Its varied textures and vibrant flavors make it a delicious and memorable dish.

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I really love salads. I enjoy trying various veggies and dressings. Sometimes, I become fixated on one salad, like this one. It’s a top favorite, and I often choose it when I want a salad. It’s incredibly crispy and tasty. You’ll definitely adore it!

This vibrant kale salad is incredibly appealing and will win over kale skeptics. It offers a delightful mix of massaged kale, chewy chickpeas, crisp red onion, juicy tomatoes, avocado, and sriracha sauce, delivering a perfect blend of flavors and textures.

INGREDIENTS FOR KALE CHICKPEA SALAD

Chickpeas – Make this salad with 15 oz of drained chickpeas or garbanzo. Chickpeas and garbanzo beans are the same.

Kale – Remove stems before washing. Tear leaves into bite-sized pieces for easy eating in a salad.

Avocado –If preparing salad in advance, delay cutting the avocado and mix it in right before serving.

Sriracha sauce – Sriracha sauce is optional for those who prefer less spice, but it adds a delightful zing and flavor if you enjoy the heat.

Red wine vinegar – You can use any vinegar, like apple cider or white wine if you don’t have red wine vinegar.

See the recipe card below for a full list of ingredients and measurements.

STEP-BY-STEP INSTRUCTIONS

Heat olive oil in a skillet over medium heat. Add garbanzo beans and sprinkle with paprika, salt, and pepper. Cook, stirring occasionally, for 5 minutes or until beans crisp slightly (avoid overcooking to prevent mushiness).

Add kale in skillet. Optionally, sprinkle with more paprika. Cook for 3-4 minutes until kale is crispy.

Move the beans and kale mix to a serving bowl. Add tomatoes, avocado, and red onion.

In a small bowl, combine the lime juice, sriracha, vinegar, olive oil, and cumin. Mix well and drizzle over the salad. Toss and serve!

VARIATIONS

You can also add croutons to this salad. But make sure, just like avocado, to add chopped croutons to the salad only at the end before serving.

If you like the heat in the salad, add 1 tablespoon of any hot sauce.

Substitute tomatoes with cherry tomatoes.

Include nuts, cheese, and seeds in this salad recipe.

The dressing below is effortless. You can also use Thai salad cashew dressing or your favorite honey mustard or tahini dressing for this salad.

RECIPE NOTES

This salad is quick for a weekday lunch. It’s great for parties; double the recipe if needed!

Prepare salad in advance to save energy on serving day. Mix dressing and other ingredients early. Kale tastes better when marinated with dressing overnight. Add avocado right before serving.

You can also add other vegetables like green beans, zucchini, mushrooms, or cucumbers if you’d like to.

FAQs

What is kale salad?

A kale salad is a dish typically made with fresh kale leaves that are massaged with ingredients like olive oil, lemon juice, and seasonings. It can include additional ingredients such as grains, cheese, and various vegetables to create a nutritious and flavorful salad.

Is kale salad good for you?

Kale is highly nutritious and low in calories, making kale salad a healthy choice. Ensure other salad ingredients aren’t high in calories or fat.

How to make kale salad soft?

To soften kale in a salad, combine it with dressing, then refrigerate in an airtight container for 3 days. The dressing will make the kale tender and tasty.

RECIPE CARD