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Kale Salad with Roasted Chickpeas and Creamy Dressing

Kale Salad with Roasted Chickpeas and Creamy Dressing
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A vibrant and nutrient-rich Kale Salad with crispy roasted chickpeas and a luscious creamy dressing. This plant-based, gluten free salad perfectly balances textures and flavors, making it a delicious, easy-to-prepare meal for lunch, dinner, or a hearty snack.

Ingredients

Scale

Salad Base

  • 4 cups fresh kale (curly or Lacinato), stems removed, chopped into bite-sized pieces
  • 1 (15 oz) can chickpeas, drained, rinsed, and dried thoroughly
  • Optional add-ins: 1/2 cup cherry tomatoes (halved), 1/4 cup thinly sliced red onion, 1 avocado (diced), 1/4 cup nuts (your choice: almonds, walnuts, or pecans)

Roasting Chickpeas

  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon ground cumin or smoked paprika (optional)

Creamy Dressing

  • 1/3 cup Greek yogurt or vegan mayo
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder)
  • 1 teaspoon maple syrup or honey
  • Salt and pepper to taste
  • Extra water or lemon juice to thin, if desired

Instructions

  1. Prepare and Roast Chickpeas: Drain and rinse the chickpeas, then dry them thoroughly using a clean towel. Toss chickpeas with olive oil, salt, pepper, and your chosen spices such as cumin or smoked paprika. Spread evenly on a baking sheet and roast in a preheated oven at 400°F (200°C) for 25-30 minutes, shaking the pan halfway through to ensure even roasting until golden and crispy.
  2. Massage the Kale: Remove the tough stems from the kale and chop the leaves into bite-sized pieces. Place kale in a large bowl with a pinch of salt and a drizzle of olive oil. Massage with your hands for 2-3 minutes, softening the leaves and enhancing the salad’s texture.
  3. Make the Creamy Dressing: In a small bowl, whisk together Greek yogurt or vegan mayo, fresh lemon juice, minced garlic, maple syrup or honey, salt, and pepper until smooth. Adjust seasoning and thin the dressing with a little water or lemon juice if it’s too thick.
  4. Toss Everything Together: Add the roasted chickpeas to the massaged kale. Drizzle the creamy dressing over the top and gently toss until everything is evenly coated. Incorporate optional ingredients such as cherry tomatoes, red onion, avocado, or nuts to complete your salad.

Notes

  • Dry chickpeas thoroughly to ensure they crisp up during roasting instead of steaming.
  • Massage kale well to soften its tough texture and improve digestibility.
  • Adjust dressing consistency by thinning with water or lemon juice if needed.
  • Use fresh lemon juice for a brighter flavor.
  • Allow roasted chickpeas to cool before mixing with kale and dressing to prevent dressing from becoming runny.

Nutrition

Keywords: kale salad, roasted chickpeas, creamy dressing, vegan options, plant-based, healthy salad, gluten free, easy recipe

Find it online: https://sophiemelody.com/kale-salad-with-roasted-chickpeas-and-creamy-dressing/