Apple Kale Chickpea Crunch Salad
A delightful and crunchy salad perfect for fall, featuring crisp apples, tender kale, and protein-rich chickpeas.
Equipment
- 1 large salad bowl
- 1 Knife for chopping
- 1 Cutting board
Ingredients
Salad
- 2 cups kale chopped
- 1 cup chickpeas drained and rinsed
- 1 large apple diced
- 1/4 cup almonds sliced and toasted
- 1/4 cup pumpkin seeds toasted
Dressing
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- Salt and pepper to taste
Instructions
Preparation
- Wash and dry the kale thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Massage the kale with a pinch of salt to tenderize.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, and a pinch of salt and pepper.
- In a large bowl, combine the chopped kale, chickpeas, and diced apple. Pour the dressing over the salad and toss to coat evenly.
- Top the salad with sliced almonds and pumpkin seeds. Toss gently to combine.
Serving
- Transfer the salad to serving plates. Enjoy immediately for the best crunch.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh but can be prepared ahead of time.
Notes
Pro Tips: For extra flavor, try adding a sprinkle of feta cheese. Use a mix of apple varieties for a balance of sweet and tart flavors.
Ingredient Substitutions: Swap chickpeas with white beans, or use sunflower seeds instead of almonds for a nut-free version.
How to Serve: This salad pairs well with grilled chicken or fish. It also complements hearty soups and stews.
Storage & Freshness: Keep the salad in an airtight container in the fridge for up to two days. Best enjoyed fresh.
Make-Ahead Tips: Prepare the kale and dressing in advance, but combine with other ingredients just before serving to maintain crunch.
Ingredient Substitutions: Swap chickpeas with white beans, or use sunflower seeds instead of almonds for a nut-free version.
How to Serve: This salad pairs well with grilled chicken or fish. It also complements hearty soups and stews.
Storage & Freshness: Keep the salad in an airtight container in the fridge for up to two days. Best enjoyed fresh.
Make-Ahead Tips: Prepare the kale and dressing in advance, but combine with other ingredients just before serving to maintain crunch.