5.0 from 36 votes
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.
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
Ingredients
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
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.
Cup of Yum
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
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
% 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.