Don’t miss out on checking out popular and healthy weight loss salad with quinoa, crunchy salad with cashew dressing, or creamy cucumber and dill salad recipe.
Why you’ll love this recipe
Easy-to-make salad recipe with minimal prep, you can make a healthy and filling meal quickly. You can serve this salad as a light, refreshing meal or a side with grilled meat or fish. Chickpea kale salad is one of the best recipes for your lunchbox, potlucks, and picnics. This salad is vegan, gluten-free, and nut-free. It is also low in calories and good for weight loss and a diabetic diet.
Ingredients
Chickpea: Make this salad with one can of drained chickpea or garbanzo. Kale: Nicely wash the kale, cut the stem, and cut them into bite-sized pieces. Other vegetables: Shredded cabbage, onion, tomatoes, and green onion, along with cilantro or parsley. For the dressing: I have added vinegar, lemon juice, olive oil, minced garlic, salt, pepper, and red pepper flakes. See the recipe card below for a full list of ingredients and measurements.
Variations
You can also add avocado to this salad. But make sure, just like croutons, to add chopped avocado to the salad only at the end before serving. If you like the heat in the salad, add 1 tablespoon of hot sauce or sriracha sauce. Substitute tomatoes with cherry tomatoes. Include nuts, seeds, and cheese in this salad recipe. The dressing below is super simple. You can also use cashew dressing from Thai salad or your favorite honey mustard or tahini dressing to make this salad.
Step-by-step instructions
Wash the kale and remove the tough stem. Chop or tear them into bite-size pieces. Add kale, chickpeas, cabbage, cucumber, tomatoes, onion, green onion, and coriander leaves in one bowl. Whisk minced garlic, lemon juice, vinegar, olive oil, salt, black pepper, and pepper flakes in a small bowl. (adjust all the ingredients to your liking) Pour this over the kale and chickpea salad mixture and toss until everything is combined. Let this sit for 10 to 15 minutes. Just before serving, toss it with croutons.
Tips
You can make this salad ahead of time and store it in the refrigerator. Kale tastes the best when it gets time to marinate. Just make sure you add croutons only before you are ready to serve. Leftover salad can be stored in the refrigerator for 2 to 3 days. Just make sure you toss it so that the dressing is redistributed before serving. You can even garnish it with crumbled feta cheese, and diced avocado. Massage the kale with olive oil or lemon juice to soften it if desired.
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Recipe card
