Servings
Font
Back
Kale Taco Salad with Crispy Roasted Chickpeas
5 from 15 votes

Kale Taco Salad with Crispy Roasted Chickpeas

This Kale Taco Salad combines tender, finely chopped curly kale massaged with olive oil and salt with roasted chickpeas seasoned with cumin, smoked paprika, chili, and cayenne for a crispy texture contrast. Fresh vegetables like black beans, corn, bell peppers, and jalapenos add color and crunch, while the option of two flavorful dressings—cilantro lime or honey chipotle—lends a bright, zesty finish to the salad.

Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 6 servings
Calories: 269 kcal
Course: Salad
Cuisine: American, Tex-Mex, Vegetarian

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

    Cup of Yum
  1. Pre-heat your oven to 400°F.
  2. 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.
  3. 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!
  4. 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.
  5. 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!
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 269

% 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.