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This light, vegetarian Kale Salad with Toasted Chickpeas, Avocado and Lemon-Mustard Vinaigrette is a great lunch recipe, or even a great family-style salad for your next pot luck!

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Yum

Kale Salad with Toasted Chickpeas- a great easy lunch or dinner!

This vegetarian salad not only packs a serious flavor punch with its fresh and tart lemon-mustard vinaigrette- it’s also got the perfect balance of creamy (avocado, cheese) and crunchy (crispy chickpeas, cucumbers). With fiber-rich kale and plenty of protein from the chickpeas, this salad is very filling and satisfying- making it a great lunch recipe!

kale and avocado

To make the salad, you’ll need: some kale (I like to buy the pre-washed/chopped kind), a can of chickpeas, an avocado, some cheese (parmesan or feta), a cucumber, a small shallot, and a handful of pantry staples for the dressing.

Making/Storing the crispy chickpeas

The most time consuming part of making this salad is roasting the crispy chickpeas, but this could be done up to a week in advance! Just cool completely, and store in an airtight container (I like to use a mason jar). The crispy chickpeas also make a great snack and mix in for other salads. You could even make a big batch and keep them around for another use.

crispy baked chickpeas
lemon and mustard salad dressing

This salad is super flavorful, and almost gets better as it sits. The hearty kale can really withstand the acidic dressing, making this a great candidate for a pot luck or BBQ as well.

For more great salad recipes, visit my dinner page!

kale salad with avocado and parmesan

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If you make my Kale Salad with Toasted Chickpeas, Avocado and Lemon-Mustard Vinaigrette, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!

Print Recipe

Kale Salad with Toasted Chickpeas, Avocado and Lemon-Mustard Vinaigrette

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dinner, lunch
Keyword: avocado, chickpeas, cucumber, kale, lemon, mustard, parmesan
Servings: 4

Ingredients

Crispy Roasted Chickpeas

  • 1 15.5 oz can of chickpeas, drained and dried
  • 1 tsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp fresh ground black pepper

Salad

  • 10 oz kale, chopped
  • 1 avocado, thinly sliced
  • 1 medium cucumber, cut into half moons
  • 1 small shallot, sliced thin*
  • 3/4 cup fresh grated parm or crumbled feta

Dressing

  • the juice of half a lemon
  • 2 tbsp olive oil
  • 1/2 tbsp organic Apple cider vinegar
  • 3/4 tbsp honey
  • 2 tsp stone ground mustard*
  • 1/2 tsp dry oregano
  • salt and fresh ground pepper, to taste

Instructions

  • Preheat oven to 400 degrees. Drain chickpeas well, transfer to a plate or cutting board lined with several; paper towels. Lay a layer of 2-3 paper towels over the chickpeas and run back and fourth until all chickpea skins are removed and chickpeas are dry, changing towels if necessary as you go. Discard the skins, and toss dried chickpeas in olive oil and spices. Line a sheet pan with parchment paper or spray with cooking spray and roast chickpeas for 45 minutes, tossing every 15 minutes, until golden brown and crisp. Remove from oven and cool while you prepare and assemble the salad.
    2. Chop kale into 1” or smaller pieces, slice cucumber into thin half moons, and thinly slice one small shallot. Toss all ingredients together with 3/4 cup of grated parmesan or crumbled feta.
    3. Add all dressing ingredients to a medium bowl or liquid measure and toss to combine, then dress the salad. I recommend dressing the salad up to 30 minutes before serving, as the kale is hearty and will not wilt, and the flavor improves as it sits.
    4. Once chickpeas have cooled, divide tossed salad across 4 bowls, and top each evenly with sliced avocado and crispy chickpeas and serve! (Alternatively, toss all ingredients and serve family style).

*Notes/Substitutions:

Thinly sliced red onion, or scallion could be used instead of shallot.

If you don’t have stone ground mustard, dijon is also delicious in this dressing.

© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.