Description

Savor the flavors of this Kale Crunch Salad with Chickpeas, bursting with freshness and texture. It’s a quick and nutritious option for lunch or dinner, combining kale, colorful veggies, and a zesty dressing for an irresistible meal.

Ingredients

Scale

4 cups finely chopped curly kale
1 cup thinly sliced cabbage (purple or green)
1 cup finely chopped broccoli florets
1 red bell pepper, diced
½ cup shredded carrot
3 TBSP chopped/sliced green onions
⅓ cup chopped roasted salted almonds
15 oz (1 can) chickpeas (drained and rinsed)
2 TBSP dijon mustard
2 TBSP extra virgin olive oil
2 TBSP white wine vinegar (or apple cider vinegar)
1 TBSP honey (plus a little extra drizzle, to taste)
1 clove garlic
¼ tsp sea salt
⅛ tsp black pepper

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Instructions

Start by preparing the dressing.
Peel, smash, and mince the garlic; add it to a small bowl.
Combine the remaining dressing ingredients and whisk thoroughly. Adjust the honey to taste for sweetness.
Next, prepare the salad.
Remove kale leaves from the thick stalk and finely chop them.
Place the kale in a large salad bowl and drizzle a spoonful of the dressing over it. Massage the dressing into the leaves for tenderness.
Chop the cabbage and carrots into small pieces, then add them to the kale.
Finely chop the bell pepper, broccoli, green onions, and almonds and add these to the bowl along with the drained chickpeas.
Whisk the dressing again and pour it over the salad.
Mix everything well and enjoy your salad!

Notes

For added flavor, consider roasting the chickpeas for extra crunch.
Feel free to customize the salad with your favorite nuts or seeds.
This salad can be made ahead of time; just store the dressing separately until serving.

Nutrition

Serving Size: 1 bowl
Calories: 290
Sugar: 5g
Sodium: 300mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 10g
Protein: 8g
Cholesterol: 0mg