Roasted Chili Chickpea & Kale Salad
Roasted Chili Chickpea & Kale Salad
Rated 3.2 stars by 5 users
Author:
Olivelle
Servings
4
Prep Time
15 minutes
Cook Time
25 minutes
Turn your salad into something special with this bold and flavorful dish! Chili-lime roasted chickpeas bring the crunch and protein, while sun-dried tomatoes, tangy goat cheese, and a creamy sweet and spicy dressing tie everything together. This salad is perfect for Meatless Mondays or as a fresh, tasty lunch all week long!
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Ingredients
For the Salad
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1 Can Chickpeas, drained and rinsed
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2 Tbsp Green Chile Infused Olive Oil
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1 tsp Chipotle Lime Rub & Seasoning
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1 ½ tsp Chili Verde Flake Sea Salt
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3-4 cups Green and Purple Kale, rinsed and chopped
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½ cup Sun Dried Tomatoes
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⅓ cup Goat Cheese, crumbled
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2 Tbsp Pumpkins Seeds
For the Dressing
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½ cup Greek Yogurt
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¼ cup Green Chile Infused Olive Oil
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½ Medium Lemon, juiced
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2 Tbsp Pineapple Habanero White Barrel Aged Balsamic
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1 tsp Chili Verde Flake Sea Salt
Directions
Preheat the oven to 425F.
In a bowl toss chickpeas with 1 Tbsp olive oil, chipotle lime rub, and 1 tsp salt. Spread on a parchment lined baking sheet and roast until crispy 20-25 minutes.
Meanwhile in a bowl combine dressing ingredients.
In a large bowl massage kale with 1 Tbsp olive oil and ½ tsp sea salt to help soften the kale. Toss kale with dressing and top with chickpeas, sun dried tomatoes, goat cheese, and pumpkin seeds.