Description
Crispy chickpeas and massaged kale come together for a quick and flavorful salad.
Ingredients
Units
Scale
For the dressing
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- 1 teaspoon dijon mustard
- 1 large garlic clove, minced
- 1 tablespoon honey
For the salad
- 1 bunch kale
- 2 (15 ounce) cans chickpeas, drained and dried well
- 2 tablespoons olive oil, divided
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne powder
- 1/3 cup pepitas
Instructions
- First, combine the dressing ingredients in a small mason jar and shake until combined.
(Alternatively you can whisk the ingredients together in a bowl.) - Wash and dry the kale, then tear the leaves from the veins. Chop the kale into small pieces.
- Place the kale in a bowl and drizzle it with the dressing. Massage the dressing into the kale
leaves. Set aside. - Add the chickpeas to a bowl, then add olive oil, rosemary, thyme, salt, and cayenne pepper.
Toss to coat. - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chickpeas to the
heated skillet and sauté until they are browned and crispy, about 10 minutes or so. - Add the pepitas to the kale and toss to combine. Place the kale salad in a shallow bowl or
on a plate. Top with the crispy chickpeas and serve. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: salad recipes
- Method: chopping
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 300
- Sugar: 3.4 grams
- Fat: 16 grams
- Saturated Fat: 2.3 grams
- Trans Fat: 0 grams
- Carbohydrates: 32 grams
- Fiber: 7.7 grams
- Protein: 11.1 grams