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Kale Salad with Crispy Chickpeas, Avocado and Feta
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Kale Salad with Crispy Chickpeas, Avocado and Feta

This light Kale Salad with Chickpeas, Avocado and Feta is a great family-style salad for your next pot luck, or the perfect meal prep lunch for the week!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, lunch
Keyword: chickpeas, kale
Servings: 4

Ingredients

Crispy Roasted Chickpeas

  • 1 15.5 oz can of chickpeas, drained and dried
  • 1 teaspoon olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon chili powder
  • ¼ teaspoon salt
  • ¼ teaspoon fresh ground black pepper

Salad

  • 1 bunch kale, chopped into bite sized pieces
  • 1 avocado, thinly sliced
  • 1 medium cucumber, cut into half moons
  • 1 small shallot, sliced thinly
  • ½ cup crumbled feta

Dressing

  • the juice of half a lemon
  • 2 tablespoon extra virgin olive oil
  • ½ tablespoon Apple cider vinegar (organic preferred)
  • ¾ tablespoon honey
  • 3 teaspoon country style dijon mustard (Grey Poupon) can also use regular Dijon mustard
  • ½ teaspoon 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, clean and drain well, and massage with your hands to break down the fibers a bit. Slice cucumber into thin half moons, and thinly slice one small shallot. Toss all ingredients together with ¾ 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).