Crave-worthy kale salad & roasted chickpeas
This crave-worthy kale salad with roasted chickpeas is loaded with flavor, crunch, and body. The roasted chickpeas give it staying power, making it a salad that works as a meal.
Servings: 4 people
Calories: 93kcal
Ingredients
- 1 bunch curly kale removed from ribs, roughly chopped
- 1 batch creamy cashew salad dressing
- ½ cup cucumber chopped
- ½ cup carrots chopped
- ½ cup celery chopped
- ½ cup cherry tomatoes halved
- 1 batch roasted chickpeas
- Handful of peanuts optional
Instructions
- Put chopped curly kale in a large mixing bowl. Pour on a couple tablespoons of creamy cashew dressing. Massage the dressing into the kale for a couple of minutes. The kale leaves will soften and reduce in bulk.
- Once the kale looks soft, top with chopped cucumber, carrots, celery, and halved cherry tomatoes.
- Top with fresh-out-of-the-oven roasted chickpeas. Drizzle more creamy cashew dressing onto the salad and toss to evenly coat.
- Add a handful of peanuts as an optional crunchy topping.
Video
Notes
If you don't have a high speed blender, you'll need to soak your raw cashews ahead of time and then drain them. Or you can grind the dry raw cashews in a clean coffee grinder before adding them to a standard blender.
You will likely have creamy cashew dressing leftover. It will keep in the refrigerator for about 5 days. It will thicken as it sets. If necessary, thin with a splash of water before using.
The roasted chickpeas can be made in the oven or air fryer.
Nutrition
Calories: 93kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 208mg | Potassium: 385mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6090IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 2mg
