I promise you that this kale salad doesn’t taste like a plate of twigs. It’s got the perfect texture and thanks to chickpeas and hemp seeds, it’s nutty and full of protein, too. And honestly? The roasted spiced chickpeas make a terrific snack on their own too. Make sure to use curly kale here, as Tuscan kale will be too rough for the salad.
For the salad:
- 1 bunch curly kale, washed and stemmed
- 1 teaspoon olive oil
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon salt
- 3-4 radishes, diced
- 2 Persian cumbers, diced (optional)
- 1 tablespoon hemp seeds
- 1 tablespoon nutritional yeast
For the roasted chickpeas:
- 1 15-ounce can chickpeas
- 1 teaspoon avocado oil
- 1/4 teaspoon salt
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
For the tahini honey mustard dressing:
- 1 tablespoon tahini
- Juice of 1 lemon (about 2 tablespoons)
- 2 teaspoons olive oil
- 1/4 teaspoon salt
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Make the roasted chickpeas: Preheat the oven to 400F degrees and line a baking sheet with parchment paper.
- Rinse and drain the chickpeas, then pat dry. On the baking sheet, toss the chickpeas with the avocado oil, salt, paprika, garlic powder, and cayenne. Roast the chickpeas for 20 minutes, or until golden brown and crispy. Set aside.
- Make the tahini honey mustard dressing: In a small bowl, combine the tahini, lemon juice, olive oil, salt, mustard, and honey. Whisk the dressing to emulsify. Whisk in up to 1 teaspoon water to thin as needed. Set dressing aside.
- Make the salad: Tear kale into bite-sized pieces, then add to a large bowl along with the olive oil, vinegar, and salt and massage for 30 seconds or until the kale appears softened. Add the roasted chickpeas, radish, cucumbers, hemp seeds, and nutritional yeast.
- Drizzle the dressing and toss to combine, and serve.