Kale Chickpea Salad Recipe
Low-carb Kale Chickpea Salad with Lemon Vinaigrette Dressing is so healthy and flavorful. It's vegan, gluten-free & perfect for meal prep.
Servings: 4 people
Calories: 279kcal
Ingredients
For the chickpeas:
- 1 (15-ounce) can chickpeas drained, and rinsed
- Drizzle of olive oil
- Salt to taste
- Dash of paprika (optional)
- Dash of garlic powder (optional)
For the salad:
- 1 pound kale (about 5 large stalks) tough stems removed, chopped
- 1 small red onion thinly sliced
- ¾ teaspoon toasted sesame seeds
- 1 teaspoon sumac (optional)
For the lemon vinaigrette:
- ¼ cup lemon juice (about 1 large lemon)
- Sprinkle of lemon zest
- 1 clove garlic minced or pressed
- Black pepper to taste
- ½ teaspoon dried thyme or tarragon, or ½ tablespoon fresh mint or thyme (optional)
- 1 teaspoon maple syrup or to taste (optional)
- 1 teaspoon Dijon mustard or stone ground mustard
- ¼ cup extra-virgin olive oil
Optional toppings:
- Sunflower seeds
- Pumpkin seeds
- Hemp hearts
Instructions
- Roast chickpeas: 1. Dry the chickpeas with a clean dish towel or paper towel. Place them onto a large rimmed nonstick baking sheet. Bake them for 10 minutes at 400ºF. 2. Toss the plain baked chickpeas with olive oil. Bake them for about 10 minutes more, or until crispy, at 400ºF.3. Season them with salt and desired spices such as paprika and garlic powder.
- Meanwhile, massage the kale with olive oil and salt. Set aside for 10 minutes to soften.
- Season the red onion. Toss the sliced onion with the sesame seeds, salt, and sumac (if using).
- Make the lemon vinaigrette dressing: Whisk the lemon juice, zest, minced or pressed garlic, black pepper, salt, dried herbs, maple syrup, and Dijon mustard. Then add the olive oil and whisk well to incorporate.
- For serving: Toss the massaged kale, seasoned red onion, crispy roasted chickpeas, and lemon vinaigrette in a large bowl.
Notes
-
- Soak the sliced red onion in water for 5 minutes to reduce its bite, or substitute with chopped marinated sun-dried tomatoes, or artichoke hearts as desired
- Follow these steps for making the crispiest chickpeas: Dry with a towel; bake plain; toss with olive oil; bake again; season with salt and desired seasonings.
- Massage the kale with olive oil and salt ahead of time. Tenderized kale tastes best in salads.
- Storage: Refrigerate any remaining Kale Chickpea Salad with Lemon Vinaigrette Dressing in an airtight container for up to 5 days.
Nutrition
Calories: 279kcal | Carbohydrates: 26g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 80mg | Potassium: 637mg | Fiber: 10g | Sugar: 4g | Vitamin A: 11352IU | Vitamin C: 115mg | Calcium: 334mg | Iron: 4mg
