Description
This Kale and Chickpea Salad offers irresistible flavor with its nutritious greens, roasted chickpeas, and creamy dressing. Perfect for a quick lunch or as a side dish!
Ingredients
Scale
- 14 oz can chickpeas
- Extra virgin olive oil
- Dried oregano
- Red chili pepper flakes
- Garlic powder
- Parmesan cheese
- Curly kale
- Red onion
- Celery
- Greek-style yogurt
- Whole egg mayonnaise
- Lemon juice
- Dijon mustard
- Maple syrup
- Sea salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Rinse and drain chickpeas, then pat dry.
- Toss chickpeas with olive oil, oregano, chili flakes, garlic powder, salt, and pepper, and roast for 20 minutes.
- Remove stems from kale, chop leaves into bite-sized pieces, and massage with olive oil and salt.
- Mix yogurt, mayonnaise, lemon juice, mustard, and syrup for the dressing.
- Add roasted chickpeas, onion, and celery to kale, drizzle dressing, and mix.
- Adjust seasoning with salt, pepper, or more lemon juice, then serve.
Notes
Rinse chickpeas thoroughly to improve flavor.
For a creamier dressing, use room temperature ingredients.
Store dressing separately if preparing in advance to keep kale fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 10mg