Massaged Kale Chickpea Salad
The ultimate fresh salad that’s both nutritious and satisfying! The Massaged Kale Chickpea Salad combines tender kale, hearty chickpeas, and creamy avocado, creating a delightful balance of flavors. Perfect for a light lunch or as a vibrant side at your next gathering, this salad is a must-try!
Equipment
- Chef's Knife
- Cutting Board
- Wooden Spoon
- Baking Sheet
Ingredients
- 1 medium ripe avocado halved, divided
- 1 medium bunch curly kale rinsed, dried, and stems removed
- 2 tablespoons lemon juice from approx. 1 medium lemon, divided
- 1/2 teaspoon kosher salt divided
- 1 15-ounce can chickpeas drained and rinsed (about 1 1/2 cups cooked)
- 1/4 cup diced red onion about 1/4 medium onion
- 1 tablespoon extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons roasted salted sunflower seeds
Instructions
- Squeeze half the avocado out of its shell and into a large bowl. Mash with a fork. Add the kale, 1 tablespoon lemon juice, and 1/4 teaspoon of the salt. And, with clean hands, dig in! Squeeze and rub the kale until it's reduced in size and tender, 1-2 minutes. Set aside.
- To a medium bowl, add the chickpeas, onion, olive oil, the remaining 1 tablespoon lemon juice, Dijon mustard, pure maple syrup, 1/4 teaspoon kosher salt, and black pepper. Stir until well-combined.
- Divide kale between three plates. Top with chickpeas. Slice remaining avocado and arrange on top of the salads. Sprinkle sunflower seeds over the top. Serve immediately.
Notes
- Tip 1: You can make the chickpea salad ahead of time, but due to the avocado and the fact that it usually does not keep well, I recommend doing the massaged kale and avocado right before serving.
- Tip 2: For meat option, top meat-eaters’ portions with some cooked, cubed chicken.
- Tip 3: For vegetarian option, top individual portions with 2 tablespoons each crumbled feta.