Crispy Chickpea Kale Salad

Crispy Chickpea Kale Salad is fresh, crunchy, delicious and seriously addictive. It is one of my favourite creations because it is a great way to turn kale skeptics into kale lovers. The textures in this kale salad are awesome – from the creamy salad dressing and avocado to the crispy crunchy chickpeas and seeds.

Kale Salad with Crispy Chickpeas by @JesseLWellness #kale

Health Benefits of Kale

I’m sure you have heard a lot about kale lately and you are probably wondering why it’s so good. It is a wonderful veggie because it is a rich source of antioxidants, including Vitamin C and A, which lower the risk of of cancer. Vitamin A is great for vision and vitamin C supports the immune system. Kale contains carotenoids that act like sunglasses by filtering UV light and preventing damage to the eyes .  Kale is also suspected to have anti-inflammatory properties because of its high Omega-3 and Vitamin K content.  Kale is a great detoxifier due to the isothiocyanates (ITCs) made from kale’s glucosinolates which have been shown to help regulate detox activities in our cells.

Kale Salad with Crispy Chickpeas by @JesseLWellness #salad

Don’t be scared away by the long ingredient list; this kale salad is really easy to make and is very adaptable to what you have in your pantry. When you are preparing the kale it is best to remove the steams because they can be really tough. I like to save them for juicing or smoothies. Its also really important to massage the dressing into the kale, this help breakdown the kale and remove some of the bitterness. I like to do this with my hands because its fun and it really is the best way to make sure the dressing is evenly distributed. I’m also obsessed with this dressing so I love licking it off my fingers!

I really love the crispy chickpeas in this kale salad because they add a really nice crunch. If you have leftovers or are preparing the salad ahead of time, store the crispy chickpeas in an air tight container. They also make a really nice snack!

Kale Salad with Crispy Chickpeas by @JesseLWellness #chickpeas

Crispy Chickpea Kale Salad Video

See how easy it is to make my Crispy Chickpea Kale Salad in this fun cooking video with Briana Santoro. Birana is a Certified Nutritionist and the author of the #1 Best Selling cookbook Get Naked In The Kitchen – Healthy Recipes That Are Proud To Bare It All She is the founder and Chief Product Undresser at The Naked Label, a tell-it-like-it-is website that undresses the food we eat.

Crispy Chickpea Kale Salad Recipe

(gluten free, vegan)

Prep time: 20 minutes

Cook time: 30-40 minutes

Serving size: 4 large sides

Ingredients:

  • 1 can chickpeas, drained, rinsed and patted dry
  • 3 Tbsp sesame seeds
  • 3 Tbsp sunflower seeds
  • 3 Tbsp pumpkin seeds
  • 3 Tbsp coconut oil, melted
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp coriander, whole
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 large head kale, stems removed and chopped/torn into bit sized pieces
  • 2 avocados, diced

Crispy Chickpea Kale Salad Dressing

  • 3/4 cups raw cashews or ¾cup sesame seeds for a nut free version
  • 2 garlic cloves
  • 3/4 cup tahini
  • 2 tsp white miso paste
  • 1 tsp apple cider vinegar
  • 1 Tbsp lemon juice (1/4 a lemon)
  • 2 tsp nutritional yeast
  • 3 Tbsp coconut oil, melted
  • 1/2 cup water
  • 2 tsp tamari
  • 1 tsp pepper

Directions:

  1. Preheat the oven to 400F and line a baking sheet with parchment paper or a silpat.
  2. In a large bowl mix the chickpeas, sesame seeds, sunflower seeds, pumpkin seeds, 3 Tbsp melted coconut oil, cumin, garlic powder, coriander, pepper, paprika, turmeric and cayenne pepper. Spread out on the baking sheet and cook for 30-40 minutes, stirring every 10 minutes.
  3. Place the cashews (or sesame seeds for a nut free version) and garlic in a food processor and pulse until minced. Add the remaining dressing ingredients and blend until smooth. The dressing will be much thicker than regular salad dressing.
  4. In a large bowl massage dressing into the kale. Top with the avocado and sprinkle with the crispy chickpea and seed mixture.
I try to eat a salad once a day. Usually I enjoy it at lunch, but sometimes I eat leftover salad for breakfast! What are your tricks for getting lots of veggies into your diet?

Kale Salad with Crispy Chickpeas by @JesseLWellness #glutenfree

 

Crispy Chickpea Kale Salad
 
Prep time
Cook time
Total time
 
Crispy Chickpea Kale Salad is fresh, crunchy, delicious and seriously addictive. It is one of my favourite creations because it is a great way to turn kale skeptics into kale lovers. The textures in this kale salad are awesome - from the creamy salad dressing and avocado to the crispy crunchy chickpeas and seeds.
Author:
Recipe type: Salad
Cuisine: Gluten Free, Vegan
Serves: 4
Ingredients
  • 1 can chickpeas, drained, rinsed and patted dry
  • 3 Tbsp sesame seeds
  • 3 Tbsp sunflower seeds
  • 3 Tbsp pumpkin seeds
  • 3 Tbsp coconut oil, melted
  • 1 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp coriander, whole
  • ½ tsp pepper
  • ½ tsp paprika
  • ¼ tsp turmeric
  • ¼ tsp cayenne pepper
  • 1 large head kale, stems removed and chopped/torn into bit sized pieces
  • 2 avocados, diced
  • ¾ cups raw cashews or ¾cup sesame seeds for a nut free version
  • 2 garlic cloves
  • ¾ cup tahini
  • 2 tsp white miso paste
  • 1 tsp apple cider vinegar
  • 1 Tbsp lemon juice (1/4 a lemon)
  • 2 tsp nutritional yeast
  • 3 Tbsp coconut oil, melted
  • ½ cup water
  • 2 tsp tamari
  • 1 tsp pepper
Directions
  1. Preheat the oven to 400F and line a baking sheet with parchment paper or a silpat.
  2. In a large bowl mix the chickpeas, sesame seeds, sunflower seeds, pumpkin seeds, 3 Tbsp melted coconut oil, cumin, garlic powder, coriander, pepper, paprika, turmeric and cayenne pepper. Spread out on the baking sheet and cook for 30-40 minutes, stirring every 10 minutes.
  3. Place the cashews (or sesame seeds for a nut free version) and garlic in a food processor and pulse until minced. Add garlic cloves, tahini, white miso paste, apple cider vinegar, lemon juice, nutritional yeast, coconut oil, water, tamari, pepper and blend until smooth. The dressing will be much thicker than regular salad dressing.
  4. In a large bowl massage dressing into the kale. Top with the avocado and sprinkle with the crispy chickpea and seed mixture.

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7 Responses to “Crispy Chickpea Kale Salad”

  1. Georgia @ The Comfort of Cooking May 15, 2014 at 2:29 pm #

    What a beautiful and flavorful looking salad! This would be so delicious for a light lunch, I bet. Thanks for sharing! Have a great weekend.

  2. Jenna May 15, 2014 at 2:29 pm #

    I am trying this salada tonight and I’m pretty excited. Curious: How long do you think the dressing is good for?

    Thanks!

  3. Jenna May 15, 2014 at 2:30 pm #

    Absolutely loved it! A lot of work but worth it!

    Trying to figure out the best way to take it to work tomorrow. With a dessert of mint gum! haha!

    Thanks, Jesse!
    Keep ‘em coming!

  4. Jeana May 15, 2014 at 2:31 pm #

    Great salad!

  5. Sarah Carere May 15, 2014 at 2:32 pm #

    This is such a great recipe Jesse! I just thought I would comment since I am currently making it for an “on-the-road” lunch tomorrow. I love how you can put the dressing on the kale and then it’s still good to eat a few hours later. YUM!!!!

  6. Natalie Tamara June 22, 2014 at 11:27 am #

    Yum! This looks so delicious. Salad for breakfast is a very good way of sneaking extra veggies in! I find having chickpeas just like the ones to snack on is another good trick :)

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