Ingredients
Salad
- 2 medium bunches lacinato kale (washed, destemmed, and thinly sliced)
- ½ cup roasted salted pistachios (finely chopped)
- 1 avocado (diced)
- 1 cup cooked chickpeas (canned or fresh)
Chickpeas
- 1 cup cooked chickpeas (drained, rinsed, dried)
- 2 tablespoons olive or avocado oil
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- Salt & pepper to taste
Lemon Vinaigrette
- ¼ cup lemon juice
- Zest of 1 lemon
- 1 clove garlic (grated or minced)
- 1 teaspoon Dijon mustard or 1 tablespoon tahini
- ⅓ cup olive oil
- 1 tablespoon nutritional yeast or parmesan
- Salt & pepper to taste
Instructions
- Massage the kale: Add the rinsed and thinly sliced kale to a salad bowl. Drizzle with half of the prepared lemon vinaigrette. Using your hands, massage the kale thoroughly for a few minutes until it softens significantly and is no longer fibrous or tough. Let it sit to continue softening as you prepare the other ingredients.
- Prepare the chickpeas: Preheat the oven to 425°F (220°C). Drain and rinse the chickpeas, then dry them thoroughly using a paper towel. Spread them on a baking sheet. Drizzle with olive or avocado oil and sprinkle paprika, garlic powder, salt, and pepper. Toss to coat evenly. Bake for 20 to 30 minutes until the chickpeas are golden and crispy.
- Make the lemon vinaigrette: In a small bowl or jar, combine lemon juice, lemon zest, grated garlic, and Dijon mustard or tahini. Whisk or blend to combine. Slowly drizzle in olive oil while whisking continuously to emulsify the dressing. Alternatively, close the jar lid and shake vigorously. Add nutritional yeast or parmesan, salt, and pepper, then taste and adjust seasoning as needed.
- Assemble the salad: Add the roasted chickpeas, chopped pistachios, and diced avocado to the massaged kale. Add the remaining half of the vinaigrette if desired. Toss gently to combine all ingredients well.
- Serve and garnish: Serve the salad immediately as a side or main dish. Garnish with extra parmesan or nutritional yeast, according to your preference. For added heartiness, consider adding cooked protein or roasted vegetables like potatoes or broccoli.
Notes
- Massaging the kale is essential to soften its tough fibers and make it more palatable.
- Ensure chickpeas are completely dry before roasting for maximum crispiness.
- You can use either Dijon mustard or tahini in the vinaigrette depending on your flavor preference or dietary needs.
- This salad can be made vegan by using nutritional yeast instead of parmesan.
- Roasted vegetables or additional protein can be added to make the salad more filling.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
