Go Back
+ servings
Kale Salad with Crispy Chickpeas and Apples
Print Recipe
5 from 1 vote

Kale Salad with Crispy Chickpeas and Apples

This kale salad with crispy chickpeas and apples is a simple side dish for any fall meal.
Prep Time10 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Salad
Cuisine: Vegetarian
Servings: 2

Ingredients

For the Salad:

  • 1 bunch lacinato kale
  • 1 teaspoon olive oil
  • 1 tablespoon fresh squeezed lemon juice
  • 1 large honey crisp apple thinly sliced
  • 3 ounces goat cheese crumbled

For the Chickpeas:

  • 2 tablespoons olive oil
  • 1 1/2 cup cooked chickpeas
  • 1/8 th teaspoon salt
  • 1/8 th teaspoon ground black pepper
  • 1/4 th teaspoon smoked paprika

For the Dressing;

  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon fresh squeezed lemon juice
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • Dash of salt and ground black pepper

Instructions

  • Cut the ribs out of the kale leaves and chop. Toss with the olive oil and lemon juice. Massage with your hands until kale starts to soften. Top with apples and goat cheese.
  • In a skillet, heat up the olive oil and add the chickpeas. Cook for 5-7 minutes until they start to brown and some of the chickpeas have cracked open. Line a plate with paper towels and transfer chickpeas to the plate. Sprinkle with salt, pepper, and paprika and toss to coat. Add to the salad bowl with the kale.
  • To make the dressing, combine all the dressing ingredients together in a mason jar. Screw on the lid of the jar and shake vigorously to emulsify.
  • To serve, drizzle dressing over salad and toss well to coat. If not serving right away, store dressing, chickpeas, and salad separately until ready to serve.

Notes

Makes 2 large meal-sized salads or 4 side salads.
Note: The chickpeas lose a lot of their crispiness as they are stored, so it is best to cook them right before serving.