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In today’s culinary landscape, salads have evolved from simple side dishes into vibrant, nutritious meals packed with flavor and texture. One standout option that has captured the hearts of health enthusiasts and foodies alike is the Crisp & Crunchy Chickpea & Kale Salad. This salad not only dazzles the eyes with its vibrant colors but also delights the palate with a harmonious blend of tastes and textures.

Crispy Chickpea & Kale Salad – Packed with Flavor!

Discover the vibrant Crisp & Crunchy Chickpea & Kale Salad, a perfect blend of nutrients and flavors! Packed with protein-rich chickpeas, superfood kale, and an array of colorful veggies, this salad is not only delicious but also nourishing. With crispy chickpeas and a zesty dressing, it offers satisfying textures in every bite. Ideal as a main dish or a side, this salad makes healthy eating enjoyable and visually appealing. Try customizing it to suit your taste!
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Ingredients
  

For the Salad:

1 can (15 oz) chickpeas, drained and rinsed

4 cups kale, stems removed and leaves chopped

1 medium cucumber, diced

1 cup cherry tomatoes, halved

1/2 red onion, thinly sliced

1 avocado, diced

1/4 cup feta cheese, crumbled (optional)

1/4 cup sunflower seeds or pumpkin seeds

For the Dressing:

3 tablespoons olive oil

2 tablespoons apple cider vinegar

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 teaspoon honey or maple syrup

Salt and pepper to taste

1 teaspoon smoked paprika (optional)

For the Crispy Chickpeas:

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon cayenne pepper (adjust for spice level)

Salt to taste

Instructions
 

Prepare the Crispy Chickpeas: Preheat your oven to 400°F (200°C). Pat the drained chickpeas dry with a kitchen towel and place them in a bowl. Add 1 tablespoon of olive oil, garlic powder, cumin, cayenne pepper, and salt. Toss until chickpeas are well-coated. Spread them evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until golden brown and crispy. Shake the pan halfway through for even cooking.

    Massage the Kale: In a large mixing bowl, add the chopped kale. Drizzle with a pinch of salt and a teaspoon of olive oil. Massage the kale with your hands for about 2-3 minutes until it becomes tender and slightly wilted.

      Combine the Salad Ingredients: To the bowl of kale, add the diced cucumber, halved cherry tomatoes, sliced red onion, diced avocado, and crumbled feta cheese (if using). Toss gently to combine all the ingredients.

        Prepare the Dressing: In a small bowl, whisk together the olive oil, apple cider vinegar, lemon juice, Dijon mustard, honey or maple syrup, smoked paprika (if using), and season with salt and pepper. Taste and adjust seasoning as needed.

          Assemble the Salad: Drizzle the dressing over the salad and toss gently to combine. Add the crispy chickpeas and sunflower or pumpkin seeds on top for crunch. Serve immediately for the best texture or refrigerate for up to an hour before serving to allow flavors to meld.

            Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings