Description
A vibrant and hearty kale salad featuring crispy roasted chickpeas, creamy avocado, crunchy cucumber, tangy feta cheese, and a zesty homemade dressing. This salad is perfect for a nutritious and flavorful meal that combines a variety of textures and bright flavors.
Ingredients
For the Crispy Chickpeas
- 1 15.5 oz can of chickpeas, drained and dried
- 1 tsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp chili powder
- 1/4 tsp salt
- 1/4 tsp fresh ground black pepper
For the Salad
- 1 bunch kale, chopped into bite sized pieces
- 1 avocado, thinly sliced
- 1 medium cucumber, cut into half moons
- 1 small shallot, sliced thinly
- 1/2 cup crumbled feta
For the Dressing
- Juice of half a lemon
- 2 tbsp extra virgin olive oil
- 1/2 tbsp apple cider vinegar (organic preferred)
- 3/4 tbsp honey
- 3 tsp country style Dijon mustard (Grey Poupon; regular Dijon can be used)
- 1/2 tsp dry oregano
- Salt and fresh ground pepper, to taste
Instructions
- Prepare and Roast Chickpeas: Preheat the oven to 400°F (204°C). Drain the chickpeas thoroughly and place them on a plate or cutting board lined with several layers of paper towels. Cover the chickpeas with 2-3 layers of paper towels and rub back and forth to remove the skins. Discard the skins and ensure the chickpeas are dry. Toss the dried chickpeas with olive oil and the garlic powder, onion powder, chili powder, salt, and black pepper. Line a sheet pan with parchment paper or spray with cooking spray, spread the chickpeas evenly, and roast them for 45 minutes, tossing every 15 minutes until golden brown and crisp. Remove from oven and set aside to cool.
- Prepare the Kale and Vegetables: Chop the kale into 1-inch or smaller pieces, rinse and drain well. Massage the kale with your hands for a few minutes to soften the fibers. Slice the cucumber into thin half moons and thinly slice the shallot. In a large bowl, combine the massaged kale, cucumber, shallot, and crumbled feta cheese.
- Make the Dressing: In a medium bowl or liquid measure, combine the lemon juice, extra virgin olive oil, apple cider vinegar, honey, Dijon mustard, dry oregano, salt, and fresh ground pepper. Whisk or stir until the dressing is fully blended.
- Dress the Salad: Pour the prepared dressing over the kale mixture and toss well to coat all ingredients. For best flavor, dress the salad up to 30 minutes before serving so the kale absorbs the dressing without wilting.
- Assemble and Serve: Divide the dressed salad evenly into 4 serving bowls. Top each bowl with the sliced avocado and a generous handful of the cooled crispy chickpeas. Serve immediately or toss everything together and serve family style.
Notes
- Removing chickpea skins helps them crisp more evenly and improves texture.
- Massaging kale breaks down its toughness and makes it more tender and flavorful.
- The salad can be assembled up to 30 minutes ahead to allow flavors to meld without making the kale soggy.
- Honey can be substituted with maple syrup for a vegan option.
- Use organic apple cider vinegar for the best flavor and health benefits.
