Southwestern Kale and Chickpea Salad
It makes a big difference when the chickpeas are being roasted first. This salad is so refreshing, full of flavors and yet very simple. You can pick whatever vegetables and greens you would like instead of what I have written down in the recipe. The dressing is so easy to make, the smoked paprika gives it the Southwestern flavor. Enjoy and don’t forget to comment below if you have any questions or suggestions.
Recipe
Ingredients
- 2 cups shredded kale
- 1 cup corn
- 1 cup cherry tomatoes, halved
- 1 carrot, thinly sliced into matchsticks
- 1/2 red onion, chopped
- 1 avocado, cubed
- 1 canned 15 oz. chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 1 tablespoon chili powder
- salt and pepper
Instructions
- Heat the oven to 400 degrees, line a baking sheet pan with parchment paper. Add the chickpeas to the pan, drizzle with oil, season with chili powder, salt, and pepper. Spread the chickpeas for even baking, make sure they're well coated with oil and seasonings. Set aside.
Recipe for the dressing:
Ingredients
- 2 tablespoons olive oil
- Juice of one lime
- 1 teaspoon whole grain mustard
- 1/2 teaspoon smoked paprika
- salt and pepper
Instructions
- Combine all ingredients, use a whisk, stir to mix well. Note: add some cilantro and red onion to the dressing and stir to mix.Assemble:In a salad bowl, place the kale, chickpeas, corn, red onion, and carrots. Pour 1/2 of the dressing, stir, toss to coat. Add the avocado on top and garnish with cilantro. Drizzle the remaining dressing.
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