Mexican Kale Salad with Zesty Cilantro Lime Dressing

Since we can get all our prep work done while the chickpeas roast, this protein-packed salad takes only 25 minutes start to finish. SCORE!

Course Salad

Cuisine Mexican

Keyword Mexican Kale Salad

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 266kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

5 cups chopped curly kale
1 tsp olive oil
pinch of salt
1 cup black beans (drain/rinse if canned)
1 cup corn (canned or steam if using fresh/frozen)
1 large red bell pepper
1 jalapeño pepper
¼ cup diced red onion
3-4 TBSP cotija or feta cheese optional
fresh chopped cilantro to taste

Crispy Seasoned Chickpeas

15 oz cooked/canned chickpeas
1 TBSP avocado oil
¼ tsp sea salt
½ tsp ground cumin
¼ tsp smoked paprika
¼ tsp ground turmeric
⅛ tsp cayenne pepper

Cilantro Lime Dressing

3 TBSP fresh lime juice
¼ cup avocado oil or light olive oil
1 TBSP white wine vinegar
2 tsp honey
½ tsp sea salt
⅛ tsp black pepper
2 TBSP fresh chopped cilantro

Instructions

Pre-heat your oven to 400 degrees F.
First up, let's crisp up those chickpeas! Drain, rinse, and blot dry with a few paper towels. Toss the chickpeas with olive/avocado oil and salt until lighlty coated, then arrange in an even layer on a baking sheet. Roast on the center rack for 20-25 minutes until crispy on the outside and soft in the middle. While they're still hot from the oven, add to a bowl with your spices and mix well.
While the chickpeas are roasting, let's whip up the salad and dressing!
For the cilantro lime vinaigrette, combine all the above ingredients in a small mason jar and shake well.
Next wash and dry your chopped kale (I use my trusty salad spinner)
Add to a large bowl and drizzle kale with olive oil and a pinch of salt. Massage with your fingers until kale darkens in color and takes on a velvety texture. This little rubdown turns the kale into a tender and delicious salad green!
Dice your onion, bell pepper, and jalapeño, removing the seeds/stems. I like to mince half the jalapeno and then slice the rest for topping the salad. Add to your kale along with the black beans and corn. Shake (or whisk) dressing once more and pour over the salad. Toss to coat.
Add chickpeas, optional cheese (it's great both ways!) and a little extra fresh cilantro if you'd like! Toss together and dig in!

Notes

VEGAN SWAPS: skip the cotija/feta cheese (it's totally optional anyways) and using sugar or maple syrup in place of the honey. Easy peasy!

The cayenne pepper and jalapeño peppers control the heat of this salad so use a little less (or skip) for a mild salad. As written, I feel like the salad had a nice punch of flavor and spice without being too spicy!

Nutrition Facts are an estimate gathered using an online recipe nutrition calculator. Values for salad and chickpeas before dressing is added to taste. Adjust as needed.

Nutrition