This Crisp and Creamy Kale Salad Is a Real Knockout

A Terra Original Recipe
This might be the best kale salad you've ever had. Creamy avocado and nutritious kale meet crispy chickpeas with a Sriracha kick for a tasty combination.


2 cups cooked chickpeas, rinsed, patted dry
2 teaspoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Sriracha sauce

3 tablespoons olive oil
2 tablespoons sherry vinegar
1 small onion, sliced
¼ teaspoon salt
¼ teaspoon black pepper

4 cups shredded kale
1 large avocado

Preheat oven to 350°F. Toss chickpeas in olive oil and salt and spread on a baking tray. Cook for 45-50 minutes or until the chickpeas darken to golden brown and “rattle” on baking tray when moved. Remove from the oven and toss with pepper and Sriracha while still warm. Let the chickpeas cool.

Whisk the olive oil, sherry vinegar, sliced onion, salt, and pepper to make the dressing.

Rinse and shred the kale, add to a large bowl, then drizzle with the dressing and let soften by sitting for 15 minutes.

While the kale softens, prepare the avocado. Discard the pit, slice into squares, and remove from the skin with a spoon. Toss the avocado with the kale, and add the chickpeas before serving. Enjoy!

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