This kale salad is easy and so hearty! It’s super filling, savory, tasty, and packed with nutrients.
With the added crispy chickpeas and super creamy dressing, this is a full-on meal packed with flavor and texture that comes together nice and easy.
This salad makes for an simple weeknight meal or as a side dish, as well as a fun potluck addition, because everyone loves it.
Kale is one of my favorite greens, because it’s a nutritionally packed leafy veggie that has incredible healing and rejuvenating properties.
It’s rich in omega-3 fatty acids, amino acids, chlorophyll, vitamins A, C, E, K and B-complex and minerals like iron, magnesium, potassium and copper.
Kale also has potent antibiotic, antiviral, and anti-inflammatory properties that work to boost your immune system and provide incredible benefits for chronic inflammation — which is important if you want glowing skin!
If you give this recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!
10-12 ounces lacinato kale, stemmed and chopped (around 5-6 large stalks)
1 tablespoon oil (coconut, avocado, or olive oil)
2 cups sprouted chickpeas, cooked or one 15-ounce can chickpeas, rinsed, drained, and dried
1 tablespoon oil (avocado, coconut, or olive oil)
1/2 teaspoon himalayan pink salt
1-2 teaspoons of desired seasonings (ground cumin, smoked paprika, coriander, etc.)
1/4 cup tahini
2-3 cloves garlic
2 tablespoons olive or avocado oil
2 organic lemons, juiced
1-2 tablespoons maple syrup (optional)
Himalayan pink salt and black pepper, to taste
Filtered water to thin
Preheat oven to 350 degrees F.
Remove the skins, then rinse and drain the chickpeas.
Add to a bowl and toss with oil and salt. Spread onto a baking sheet.
Roast for 40+ minutes (shake the pan every 15 minutes or so) until crispy and golden brown.
Remove from the oven and immediately toss the chickpeas with desired spices to coat evenly. Set aside.
Add all the dressing ingredients to a food processor and pulse/blend until smooth and creamy. Or whisk to combine.
Taste and adjust seasonings as desired. Set aside.
Add chopped kale with 1 tablespoon oil to a large mixing bowl then massage it with your hands until it’s soft and bright in color.
Pour in as much dressing as desired and toss with a spoon.
Top with crispy roasted chickpeas and serve. Best when fresh.
Store leftovers in an airtight glass container for up to a few days.
- Dry the chickpeas as much as possible and remove the skins before roasting to get them super crispy.
- Add enough oil to coat the chickpeas, otherwise they’ll won’t crisp up as much.
- Toss with desired spices after roasting to prevent them from getting burnt and bitter.
- To make the kale taste less bitter, massage the leaves with oil. It’ll make a huge difference. It’s also easier to digest.
If you loved this recipe, you’ll also love this Sweet Potato and Avocado Salad and Sweet Potato Halves with Crispy Chickpeas.