Kale Chickpea Salad with Candied Pecans

Name: Kale Chickpea Salad with Candied Pecans
Prep time: 10 min
Cook time: 3 min
Total time: 15 min
Yield: 6 people
Ingredients: 1 bunch kale; 1 small granny smith apple; 1 1/2 cups cooked chickpeas; 1/4 cup shallot; 1 cup feta cheese; 3/4 cup pecans; 1 tablespoon brown sugar; 1 teaspoon water; pinch kosher salt; 1 tablespoon olive oil; 2 tablespoons olive oil; 2 tablespoons lemon juice; 2 teaspoons soy sauce; 2 teaspoons maple syrup; 1/8 teaspoon ground ginger; 1/8 teaspoon garlic powder; pinches salt and pepper

User Reviews

5.0

72 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings
6 people
Calories
369 kcal
Course
Salad
Cuisine
American

Kale Chickpea Salad with Candied Pecans

Jack Kelley

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A hearty healthy autumn salad with chickpeas, apples, and candied pecans.

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Ingredients

Servings

1 bunch kale
1 small granny smith apple sliced
1 1/2 cups cooked chickpeas or 1 15 oz can drained and rinsed
1/4 cup shallot minced
1 cup feta cheese
3/4 cup pecans
1 tablespoon brown sugar + a pinch
1 teaspoon water
pinch kosher salt
1 tablespoon olive oil

Vinaigrette

2 tablespoons olive oil the good stuff
2 tablespoons lemon juice
2 teaspoons soy sauce
2 teaspoons maple syrup
1/8 teaspoon ground ginger
1/8 teaspoon garlic powder
pinches salt and pepper

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Instructions

Rinse kale and remove leaves from stems. Rip into small bite sized pieces and add to a large bowl. Add 1 tablespoon of olive oil and a pinch of salt and with your hands, massage the oil and salt into the kale, mixing and turning the kale in the bowl until all of the kale is covered and kale is coated and tender.
Add brown sugar to a small bowl, add water, and mix well.
Heat a sauté pan to medium and add pecans. Toast for 1-2 minutes, stirring often, and then pour brown sugar over pecans and stir. Add a pinch of kosher salt and stir. Sprinkle another pinch of brown sugar on the pecans and then remove from heat and roughly chop on a cutting board.
In a small bowl or pyrek with a pour spout, add all vinaigrette ingredients and whisk well. Set aside.
Add feta cheese, chickpeas, shallots, and sliced apples to the bowl with the kale and mix well.
Pour vinaigrette over kale salad and mix well.
Add the pecans to salad and mix well. Serve and enjoy!

Notes

Storage
Storage
Store in fridge for up to 4 days.
Vinaigrette can be made up to 2 weeks in advance and stored in the fridge.
Substitutions
Soy Sauce: Tamari is a great substitute, especially if you'd like to keep this gluten-free.
Maple Syrup: Honey is a good substitute, but you'd miss the great maple flavor it adds!
Ginger and Garlic: You can of course substitute fresh, but we find that using powdered better incorporates the flavor into the vinaigrette. If using fresh, just use 1/2 teaspoon of fresh minced.
Granny Smith Apple: Pink Lady's or Braeburn.
Pecans: Walnuts or hazelnuts are also great!

Nutrition Information

Show Details

Calories 369kcal (18%) Carbohydrates 31g (10%) Protein 12g (24%) Fat 23g (35%) Saturated Fat 5g (25%) Polyunsaturated Fat 5g Monounsaturated Fat 12g Cholesterol 22mg (7%) Sodium 416mg (17%) Potassium 416mg (12%) Fiber 8g (32%) Sugar 10g (20%) Vitamin A 2305IU (46%) Vitamin C 25mg (28%) Calcium 231mg (23%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 369 kcal

% Daily Value*

Calories	369kcal	18%
Carbohydrates	31g	10%
Protein	12g	24%
Fat	23g	35%
Saturated Fat	5g	25%
Polyunsaturated Fat	5g	29%
Monounsaturated Fat	12g	60%
Cholesterol	22mg	7%
Sodium	416mg	17%
Potassium	416mg	9%
Fiber	8g	32%
Sugar	10g	20%
Vitamin A	2305IU	46%
Vitamin C	25mg	28%
Calcium	231mg	23%
Iron	3mg	17%