Kale Taco Salad with Crispy Roasted Chickpeas
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
269 kcal
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Course
Salad
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Cuisine
American, Tex-Mex, Vegetarian
Kale Taco Salad with Crispy Roasted Chickpeas
Description
The kale is carefully prepared by removing leaves from the tough stems and chopping finely, then drizzled with olive oil and salt to soften slightly. Meanwhile, chickpeas are drained, dried, tossed with avocado oil and salt, then roasted at 400°F until crispy on the outside yet tender inside. After roasting, they are coated with a blend of cumin, smoked paprika, chili powder, and cayenne pepper to provide smoky and spicy notes.
The salad base includes black beans, thawed or steamed corn, bell pepper, jalapeno, tomato, shredded carrot, and crushed tortilla chips or strips for additional crunch. Fresh cilantro brings herbal brightness. Two dressing options allow customization: a cilantro lime vinaigrette offering citrus and herb freshness, and a honey chipotle dressing delivering smoky sweetness and mild heat blended with garlic and adobo pepper.
This salad can serve as a side dish or a light meal, with optional extras like avocado, guacamole, pico de gallo, shredded cheese, and more to elevate flavors. The recipe yields multiple servings and lends itself to meal prep, ideally assembling just before serving to maintain crisp textures. Nutrition varies based on dressing choice and add-ins, providing a balanced mix of greens, legumes, and flavorful toppings.
To optimize the salad’s texture and flavor, residual warmth from freshly roasted chickpeas is mixed into salad just before serving. Dressings can be prepared ahead and stored chilled. The kale should be thoroughly washed, dried, and finely chopped for best eating experience.
Ingredients
- 5 cups curly kale chopped
- 1/2-1 tsp olive oil
- pinch salt
- 1 cup black beans (drain/rinse if canned)
- 1 cup corn thawed or steamed, frozen
- 1 bell pepper (any color)
- 1 jalapeno pepper
- 1/2-1 cup tomato chopped
- 1/4-1/2 cup carrot shredded
- ¼ cup tortilla chip or 1/2 cup crispy tortilla strips, crushed
- cilantro to taste, fresh, chopped
CRISPY SEASONED CHICKPEAS
- 15 oz chickpeas cooked or canned
- 1 TBSP avocado oil
- ¼ tsp salt sea salt
- ½ tsp cumin ground
- ¼ tsp smoked paprika
- ¼ tsp chili powder
- ⅛ tsp cayenne pepper
CILANTRO LIME DRESSING
- 3 TBSP lime juice fresh
- ¼ cup avocado oil or light olive oil
- 1 TBSP white wine vinegar
- 2 tsp honey
- ½ tsp salt sea salt
- ⅛ tsp black pepper
- 2 TBSP cilantro fresh, chopped
HONEY CHIPOTLE DRESSING
- 3 TBSP red wine vinegar
- 1.5 TBSP honey
- ⅓ cup avocado oil if desired, plus a little extra to taste
- ¾ tsp salt
- ¼ tsp black pepper
- ¼ tsp oregano dried
- 1 chipotle pepper in adobo sauce
- 1 garlic peeled, small or medium clove
Instructions
- Pre-heat your oven to 400°F.
- First, let's crisp those chickpeas! Drain, rinse, and blot dry with a few paper towels. Toss the chickpeas with 1 TBSP oil and sprinkle with salt. Arrange in an even layer on a baking sheet. Roast on the center rack for 25 minutes until crispy on the outside and tender in the middle. While they're still hot from the oven, sprinkle cumin, paprika, chili powder, and cayenne and mix well to coat.
- While the chickpeas roast, assemble salad and dressing of choice. This way once the chickpeas are fresh from the oven, the salad is ready to eat. Woot!
- There are two tasty dressing options here. For the cilantro lime vinaigrette, combine all the above ingredients in a small mason jar and shake well. To make the chipotle dressing, combine all ingredients in a blender or small food processor and blend/process until smooth and emulsified.
- Wash and dry kale. Remove leaves from stem and finely chop into small pieces. Add to a large bowl and drizzle kale with a teeny bit of olive/avocado oil and a pinch of salt. Massage with your fingers until kale darkens in color and takes on a velvety texture. This little rubdown turns the kale into a tender and delicious salad green!
- Dice tomatoes and bell pepper. Thinly slice or dice jalapeño, removing the seeds/stems. Add to kale along with the black beans, corn, and shredded carrots. Feel free to mix and match veggies here. Shake (or whisk) dressing once more and add a few spoonfuls to the salad. Toss to coat.
- Add crispy chickpeas, tortilla chips/strips, and some fresh chopped cilantro if you'd like! Serve with additional dressing on the side (simply add to taste) and enjoy!
Notes
- Optional salad additions include chopped green onions, pico de gallo, guacamole or avocado slices, black olives, shredded cabbage or slaw, and grated or crumbled cheese to customize flavor and texture.
- The recipe yields approximately six side salad-sized portions but can be adjusted to serve four medium or two to three large meal-sized salads.
- Nutrition estimates vary depending on dressing choice and optional extras; adjust quantities accordingly.
- Ensure kale is washed thoroughly, stems removed, and finely chopped for best texture and easy eating.
- For best crunch, toss salad with roasted chickpeas and dressing just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 269 kcal
% Daily Value*
| Calories | 269kcal | 13% |
| Carbohydrates | 44g | 15% |
| Protein | 13g | 26% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 178mg | 7% |
| Potassium | 770mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 5g | 10% |
| Vitamin A | 7214IU | 144% |
| Vitamin C | 100mg | 111% |
| Calcium | 143mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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