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5.0 from 3 votes

Kale and Chickpea Salad

One of the best and brightest nutrient-boosting salads for both vegans and meat-eaters!

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Calories: 169 kcal
Course: Salad
Cuisine: American

Ingredients

For the salad
  • 1 bunch kale stems removed and leaves torn
  • 1 15-ounce can chickpeas drained and rinsed
  • 1 tablespoon olive oil plus more for drizzling
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
For the dressing
  • 3 tablespoons lemon juice
  • 1/4 cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey

Instructions

    Cup of Yum
  1. Preheat oven to 400°F. Toss the chickpeas with 1 tablespoon olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until crispy.
  2. Place kale in a large bowl. Drizzle with a bit of olive oil and a pinch of salt. Massage kale by hand until leaves are tender and reduced in volume.
  3. Add roasted chickpeas, cherry tomatoes, and red onion to the kale. In a small bowl, whisk together lemon juice, 1/4 cup olive oil, honey, and Dijon mustard. Drizzle over the salad and toss to combine.

Nutrition Information

Calories 169kcal (8%) Carbohydrates 5g (2%) Protein 1g (2%) Fat 17g (26%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 12g Sodium 165mg (7%) Potassium 89mg (3%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 491IU (10%) Vitamin C 12mg (13%) Calcium 15mg (2%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 169

% Daily Value*

Calories 169kcal 8%
Carbohydrates 5g 2%
Protein 1g 2%
Fat 17g 26%
Saturated Fat 2g 10%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 12g 60%
Sodium 165mg 7%
Potassium 89mg 2%
Fiber 1g 4%
Sugar 3g 6%
Vitamin A 491IU 10%
Vitamin C 12mg 13%
Calcium 15mg 2%
Iron 0.4mg 2%

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