Kale Chickpea Salad with Candied Pecans
User Reviews
5
Kale Chickpea Salad with Candied Pecans
Description
Kale Chickpea Salad with Candied Pecans brings together tender kale leaves softened by olive oil and salt massage, mixed with protein-rich chickpeas and sharp feta cheese. The inclusion of tart Granny Smith apple slices adds a refreshing crunch that pairs well with minced shallots. Candied pecans toasted with brown sugar and a hint of salt offer a sweet and crunchy element that complements the savory and slightly sweet vinaigrette.
The vinaigrette blends olive oil, lemon juice, soy sauce, maple syrup, and gentle spices like ground ginger and garlic powder, dressing the salad with a balanced layer of brightness and umami. This combination enhances the kale's natural earthiness and ties together the contrasting flavors and textures in the salad.
This salad serves well as a light main course or as a side. The flavors develop when the vinaigrette is allowed time to meld with the salad ingredients. The pecans contribute both texture and a hint of sweetness, which helps balance the tangy and savory notes throughout the dish.
Storing the salad in the refrigerator for up to four days is suitable, and the vinaigrette can be prepared up to two weeks in advance. Ingredient substitutions like tamari for soy sauce or honey for maple syrup are possible but will slightly alter the flavor profile.
Ingredients
- 1 bunch kale
- 1 small apple sliced, Granny Smith
- 1 1/2 cups chickpeas or 1 15 oz can drained and rinsed, cooked
- 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
- pinches black pepper
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
- The salad keeps well refrigerated for up to four days, maintaining its texture and flavor.
- Make the vinaigrette up to two weeks ahead and store it chilled to save preparation time.
- Substitute tamari for soy sauce if gluten-free options are preferred.
- Honey may replace maple syrup, though some of the distinct maple undertones will be lost.
- Ground spices in the vinaigrette mix smoothly; if using fresh ginger or garlic, mince finely and use about 1/2 teaspoon each.
- Other apple varieties like Pink Lady or Braeburn work well in place of Granny Smith.
- Pecans can be replaced with walnuts or hazelnuts for variation.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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