Holy smokes, this may be my new favorite salad. I have never “massaged” kale before and was eager to switch up my salad greens so I thought I’d give this salad a whirl. And wow! What flavor! Massaging kale is actually very easy. All you have to do is rinse the kale, separate it from the stems, and drizzle a little olive oil and lemon juice over it and literally massage the kale in your hands! All it takes is a two minutes and your kale breaks down in size and boldens with flavor.
I added some simple ingredients to this salad to give it a little crunch and zest.
A handful of roasted chickpeas
Marcoma almonds + pumpkin seeds
Diced red onion
Grated Parmesan cheese!
Not pictured: pulled chicken
And of course, some delicious dressing!
Other add ons:
avocado
craisins or dried cherries
quinoa
So many options!
Here is how I roast my chickpeas:
Rinse one can in a colander and pat dry on a paper towel.
Season with chili powder and a dash of salt.
Roast in oven at 400 degrees for 25-30 minutes or until lightly browned and crunchy!
Lemon Tahini Vinaigrette:
1/4 cup olive oil
1/4 cup lemon juice
2 tbs dijon mustard
1 tbs tahini (2 if you like a little more tahini flavor)
1/2 tsp minced garlic
salt & pepper to taste
You can find Tahini in the nut butter section of your grocery store!
Let me know if you make this salad and tag me on IG! It’s so so yummy and I crafted the recipe (even the dressing!) myself :)
kale salad roasted chickpea and kale salad recipe
