Roasted Chili Chickpea & Kale Salad
Roasted Chili Chickpea & Kale Salad
Olivelle
4
15 minutes
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!
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
blank
1 Can Chickpeas, drained and rinsed
2 Tbsp Green Chile Infused Olive Oil, divided
1 tsp Sweet Smoked Rub & Seasoning
1 ½ tsp Chili Verde Flake Sea Salt, divided
3-4 cups Green and Purple Kale, rinsed and chopped
blank
½ cup Greek Yogurt
¼ cup Green Chile Infused Olive Oil
1 tsp Chili Verde Flake Sea Salt
½ Medium Lemon, juiced
2 Tbsp Pineapple Habanero White Barrel Aged Balsamic
blank
½ cup Sun Dried Tomatoes
⅓ cup Goat Cheese, crumbled
2 Tbsp Pumpkins Seeds
Directions
Preheat the oven to 425°F.
In a bowl, toss chickpeas with 1 Tbsp Green Chile Infused Olive Oil, Sweet Smoked Chili Rub & Seasoning, and 1 tsp Chili Verde Flake Sea Salt. Spread on a parchment-lined baking sheet and roast until crispy 20-25 minutes.
In a separate large bowl, massage kale with the remaining 1 Tbsp Green Chile Infused Olive Oil and ½ tsp Chili Verde Flake Sea Salt to help soften the kale. Set aside.
In a bowl, combine dressing ingredients.
Prepare your salad. Toss kale with dressing and top with roasted chickpeas, sun-dried tomatoes, goat cheese, and pumpkin seeds. Enjoy!