Roasted Chili Chickpea & Kale Salad
Roasted Chili Chickpea & Kale Salad
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.
- Author
- Olivelle
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Servings
- 4
- Category
Ingredients
- 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
- 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
- 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!