Chickpea Chopped Kale Salad with Adobo Dressing

User Reviews

5.0

36 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    30 mins

  • Servings

    3 (large salads)

  • Calories

    309 kcal

  • Course

    Salad

  • Cuisine

    Indian, Mexican, Vegan

Chickpea Chopped Kale Salad with Adobo Dressing

A showstopping kale salad with tandoori masala-roasted chickpeas, massaged kale, candied pecans, and a 5-minute smoky adobo dressing. Just 8 ingredients and 30 minutes required for this plant-based, gluten-free main or side.

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Ingredients

Servings

CHICKPEAS

  • 1 ounce can chickpeas (rinsed, drained, and thoroughly dried)
  • 1 ½ Tbsp avocado oil
  • 2 ½ - 3 Tbsp tandoori masala spice blend* (see notes for DIY blend)
  • 1 healthy pinch sea salt

FOR SERVING optional

  • 1/2 batch candied pecans (or other nuts of choice)

SALAD

  • 6 cups chopped kale
  • 1 Tbsp lime juice
  • 1 Tbsp avocado or olive oil
  • 1/2 cup grape tomatoes, halved
  • 5-Minute Smoky Chipotle Dressing
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Instructions

  1. Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
  2. Add drained and dried chickpeas to a mixing bowl and toss with oil and seasonings. Then add to a baking sheet.
  3. Bake for 20-25 minutes or until the chickpeas are slightly crispy and slightly browned. Remove from oven and set aside.
  4. Optional: While the chickpeas are baking, prepare candied pecans. If using our recipe, omit the walnuts and just use pecans. We made a half batch, so 1 cup of pecans total (adjust amounts if adjusting serving size).
  5. In the meantime, prepare 5-Minute Smoky Chipotle Dressing.
  6. To assemble salad, add kale to a serving bowl or platter and massage with a little lime juice and oil for 1 minute to tenderize. Then top with roasted chickpeas, grape tomatoes, and candied pecans (optional) and drizzle with the dressing. Toss to coat.
  7. Best when fresh. Store leftovers (pecans and dressing each stored separately) in the refrigerator for 3-4 days. Not freezer friendly.

Notes

  • *I bought my Tandoori Masala Spice blend at Whole Foods (it's the Whole Foods Market brand), but you can also make your own: 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 2 tsp cardamom. Multiply as needed. This Shawarma Spice Blend is also delicious and quite similar.*Nutrition information is a rough estimate calculated with 2 tablespoons of dressing per serving and without optional ingredients.
  • Nutrition information is a rough estimate calculated with 2 tablespoons of dressing per serving and without optional ingredients.

Nutrition Information

Show Details
Serving 1large salads Calories 309 (15%) Carbohydrates 30g (10%) Protein 8.7g (17%) Fat 18.4g (28%) Saturated Fat 2.4g (12%) Polyunsaturated Fat 3.31g Monounsaturated Fat 10.93g Trans Fat 0g Cholesterol 0mg (0%) Sodium 233mg (10%) Potassium 420mg (12%) Fiber 10g (40%) Sugar 5.8g (12%) Vitamin A 3778IU (76%) Vitamin C 52.12mg (58%) Calcium 202.21mg (20%) Iron 3.81mg (21%)

Nutrition Facts

Serving: 3(large salads)

Amount Per Serving

Calories 309 kcal

% Daily Value*

Serving 1large salads
Calories 309 15%
Carbohydrates 30g 10%
Protein 8.7g 17%
Fat 18.4g 28%
Saturated Fat 2.4g 12%
Polyunsaturated Fat 3.31g 19%
Monounsaturated Fat 10.93g 55%
Trans Fat 0g 0%
Cholesterol 0mg 0%
Sodium 233mg 10%
Potassium 420mg 9%
Fiber 10g 40%
Sugar 5.8g 12%
Vitamin A 3778IU 76%
Vitamin C 52.12mg 58%
Calcium 202.21mg 20%
Iron 3.81mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

36 reviews
Excellent

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