Roasted Chickpea Salad
This rockin' roasted chickpea salad packs 14 grams of protein and 13 grams of fiber per serving for a salad that's nutritious as it is delicious!
Servings 4 servings
Calories 328kcal
Ingredients
- 15 oz 1 can chickpeas (drained and rinsed)
- 1 TBSP olive oil
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
- 4 cups finely chopped curly kale
- 1 cup thinly sliced cabbage (any color)
- 1 red bell pepper, diced
- 1 cup finely chopped broccoli florets
- 3 TBSP chopped/sliced green onions
- ½ cup shredded carrot
- ⅓ cup chopped roasted salted almonds (optional)
HONEY MUSTARD VINAIGRETTE
- 2 TBSP dijon mustard
- 2 TBSP extra virgin olive oil
- 2 TBSP white wine vinegar or apple cider vinegar
- 1 TBSP honey plus a little extra drizzle to taste
- 1 clove garlic
- ¼ tsp fine sea salt
- ⅛ tsp black pepper
Instructions
FIRST ROAST THE CHICKPEAS
- Preheat oven to 400°F.
- Drain the chickpeas and rinse well. Pour over a clean dish towel and pat the chickpeas very dry. The drier the chickpeas are, the crispier your end result.
- Place chickpeas on a rimmed baking sheet and top with 1 TBSP olive oil, ¼ tsp salt, and ⅛ tsp black pepper. Mix well to coat and move chickpeas around to arrange them in an even layer, spaced. Roast on the center rack for 25 minutes until crispy. Stir or shake the pan of chickpeas at the 10 minute mark for even crispiness.
NEXT MAKE THE DRESSING
- Peel, smash, and mince garlic and add to a small bowl.
- Add remaining dressing ingredients and whisk well, adding any extra honey desired after tasting. I'll sometimes add an extra teaspoon to balance the flavors but keep some of the tartness as it's great with the beans and veggies.
Prep the salad and dressing while the chickpeas roast and you'll have this salad ready to go in around 25 minutes!
PREP THE SALAD
- Remove the kale leaves from the firm center stalk and finely chop into small pieces. I call this my kale confetti and when it's nice and small it's so easy to eat!
- Add kale to a large salad bowl and drizzle a spoonful of dressing over the greens. Use your hands to massage the dressing into the leaves for extra tender kale.
- Chopping the vegetables in to small pieces will help you get a little bit of everything in each bite! Thinly slice cabbage and either use pre-shredded carrots or julienne. Give both the cabbage and carrots a rough chop for smaller pieces and add to the bowl with the kale.
- Finely chop bell pepper, broccoli, green onions, and almonds and add to the bowl. Whisk the dressing once more and pour over the top. Mix well and top with the crispy roasted chickpeas just before serving. Enjoy!
Notes
Recipe yields 4 hearty side salads or 2 large meal-sized salad bowls.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 328kcal | Carbohydrates: 44g | Protein: 14g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Sodium: 419mg | Potassium: 739mg | Fiber: 13g | Sugar: 14g | Vitamin A: 6167IU | Vitamin C: 93mg | Calcium: 176mg | Iron: 5mg
