Roasted Chili Chickpea & Kale Salad
Roasted Chili Chickpea & Kale Salad
Rated 3.5 stars by 6 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, divided
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1 tsp Chipotle Lime Rub & Seasoning
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1 ½ tsp Chili Verde Flake Sea Salt, divided
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3-4 cups Green and Purple Kale, rinsed and chopped
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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1 tsp Chili Verde Flake Sea Salt
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½ Medium Lemon, juiced
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2 Tbsp Pineapple Habanero White Barrel Aged Balsamic
To Garnish
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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
Directions
Preheat the oven to 425°F.
In a bowl, toss chickpeas with 1 Tbsp Green Chile Infused Olive Oil, Chipotle Lime 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!
Recipe Note
Make dressing salads easier than ever with the help of our Shake It Bottle! This decorative, glass dressing shaker has recipes that you can easily follow to create delicious dressings, marinades, and sauces. Simply fill each ingredient starting at the base to the noted lines, shake, and drizzle out of the handy spout onto your salad of choice.