Harvest Kale Salad with Crispy Chickpeas
Massaged kale anchors this seasonal vegan salad with roasted chickpeas for crunch, dried cranberries for sweetness, and a quick tahini-lemon dressing. A weeknight winner that feels like fall on a plate.
- Total time
- 22 min
- Servings
- 2
- Calories
- 385
- Protein
- 12g
Ingredients
- 4 cups kale (lacinato or curly), chopped
- 1 can (15 oz) canned chickpeas, drained and patted dry
- 1 medium apple (Honeycrisp or Granny Smith), sliced thin
- ⅓ cup dried cranberries
- 2 tbsp tahini
- 2 tbsp lemon juice
- ½ tbsp maple syrup or agave
Instructions
- 1
Toss chickpeas with 1 tbsp olive oil, salt, and pepper on a sheet pan.
- 2
Roast at 425°F for 15 minutes, shaking halfway through, until golden and crispy.
- 3
Whisk tahini, lemon juice, maple syrup, 2 tbsp water, salt, and pepper in a small bowl until smooth.
- 4
Massage kale with a pinch of salt in a large bowl for 60 seconds to soften.
- 5
Add apple, cranberries, and dressing to the kale, tossing to coat evenly.
- 6
Top with crispy chickpeas and serve immediately.
Tools you’ll need
- sheet pan
- small mixing bowl
- large mixing bowl
- whisk
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