Chickpea Chopped Kale Salad with Adobo Dressing
User Reviews
5
Chickpea Chopped Kale Salad with Adobo Dressing
Description
The recipe begins by drying canned chickpeas thoroughly to ensure crispness during baking after coating them with avocado oil, sea salt, and tandoori masala spice blend. While the chickpeas bake to a golden, slightly browned texture, candied pecans are prepared separately if desired. The kale is chopped and massaged briefly with lime juice and oil to soften its texture, making it more palatable in a raw salad.
Halved grape tomatoes add freshness and color, while the smoky chipotle dressing contributes depth with a rich, spicy flavor. The roasted chickpeas provide a crunchy, protein-rich topping, and candied pecans offer a sweet contrast. This salad offers a varied texture profile from tender greens to crisp legumes and nuts.
Leftover dressing and pecans store well separately for several days in the refrigerator, but the salad is best enjoyed fresh, as the kale can wilt and the chickpeas lose crispness over time. The recipe includes a homemade tandoori spice blend suggestion for those who prefer to make their own seasoning mix.
Ingredients
CHICKPEAS
- 1 ounce chickpeas rinsed, drained, and thoroughly dried, canned
- 1 ½ Tbsp avocado oil
- 2 ½ - 3 Tbsp tandoori masala spice blend (see notes for DIY blend)
- 1 healthy pinch salt sea salt
FOR SERVING optional
- 1/2 batch pecans or other nuts of choice, candied
SALAD
- 6 cups kale chopped
- 1 Tbsp lime juice
- 1 Tbsp avocado oil or olive oil
- 1/2 cup grape tomato halved
- chipotle dressing 5-minute smoky style
Instructions
- Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
- Add drained and dried chickpeas to a mixing bowl and toss with oil and seasonings. Then add to a baking sheet.
- Bake for 20-25 minutes or until the chickpeas are slightly crispy and slightly browned. Remove from oven and set aside.
- 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).
- In the meantime, prepare 5-Minute Smoky Chipotle Dressing.
- 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.
- Best when fresh. Store leftovers (pecans and dressing each stored separately) in the refrigerator for 3-4 days. Not freezer friendly.
Notes
- For best crispness, ensure chickpeas are rinsed, drained, and thoroughly dried before seasoning and baking.
- A homemade tandoori masala spice blend can be made with cumin, garlic powder, paprika, ginger, coriander, and cardamom if a store-bought blend is unavailable.
- Prepare candied pecans separately; walnuts can be omitted if preferred.
- Massage the kale with lime juice and oil before assembling the salad to soften the leaves.
- Store leftovers with dressing and nuts separately in the refrigerator for up to 3-4 days; salad is not freezer-friendly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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