Roasted Chili Chickpea & Kale Salad
Roasted Chili Chickpea & Kale Salad
Brie Thompson
4
15 minutes
25 minutes
Bold, crunchy, and a little spicy, this is the kale salad I make when I want a salad that truly satisfies. Chickpeas roasted with Green Chile Infused Olive Oil, Sweet Smoked Chili Rub, and Chili Verde Flake Sea Salt bring the crunch, while sun dried tomatoes and tangy goat cheese add a salty, creamy bite. A creamy dressing made with Pineapple Habanero White Barrel Aged Balsamic ties it all together with sweet heat.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Pro Tip: Turn on Cook Mode to keep your screen awake while cooking.
Ingredients
Salad
- 1 can Chickpeas, drained and rinsed
- 2 Tbsp Green Chile Infused Olive Oil, divided
- 1 tsp Sweet Smoked Chili Rub
- 1 ½ tsp Chili Verde Flake Sea Salt, divided
- 3 to 4 cups Green and Purple Kale, rinsed and chopped
Dressing
- 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
Toppings
- ½ cup Sun Dried Tomatoes
- ⅓ cup Goat Cheese, crumbled
- 2 Tbsp Pumpkin Seeds
Directions
- Preheat the oven to 425°F.
- Toss the chickpeas with 1 Tbsp Green Chile Infused Olive Oil, Sweet Smoked Chili Rub, and 1 tsp Chili Verde Flake Sea Salt in a bowl. Spread on a parchment lined baking sheet and roast until crispy, 20 to 25 minutes.
- Massage the kale with the remaining 1 Tbsp Green Chile Infused Olive Oil and ½ tsp Chili Verde Flake Sea Salt in a large bowl until softened. Set aside.
- Whisk together the Greek yogurt, ¼ cup Green Chile Infused Olive Oil, 1 tsp Chili Verde Flake Sea Salt, lemon juice, and Pineapple Habanero White Barrel Aged Balsamic in a small bowl.
- Toss the kale with the dressing. Top with the roasted chickpeas, sun dried tomatoes, goat cheese, and pumpkin seeds. Serve immediately.