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Kale chickpea salad

15 min
Kale chickpea salad

This kale and chickpea salad is easily enjoyed as a relaxed lunch or a vibrant dinner side. The combination of tender kale, creamy avocado, and tangy white cheese pairs beautifully with the crisp red cabbage and juicy blueberries. Roasted almonds and chickpeas add a satisfying crunch, creating an exciting salad waiting for you to prepare.

Ingredients

Salad

Apetina® Original White Cheese In Brine
200 g
Kale, finely chopped
120 g
Fresh spinach leaves
80 g
Red cabbage
¼
Ready-made chickpeas
170 g
Avocados
1 - 2
Almonds
100 g
Blueberries or bilberries
150 g

Dressing

Olive oil
100 ml
Lemon, juice
½
Honey
3 tbsp
Garlic
1
Fresh flat-leaf parsley
100 g
Salt
¼ tsp
Black pepper

Instructions

Salad

  • Wash and dry kale and spinach.
  • Rinse the blueberries.
  • Remove the stems from the kale and chop the leaves into bite-sized pieces.
  • Shred the red cabbage.
  • Drain the white cheese and chickpeas.
  • Remove the skin from the avocados and cut into cubes.
  • Roast the almonds and chop them coarsely. Mix all the ingredients in a large bowl.

Dressing

  • Chop garlic and parsley.
  • Put all the ingredients in a glass jar with a lid.
  • Shake the jar to mix the dressing.
  • Drizzle over the kale chickpea salad just before serving.
Enjoy!

Choosing the best kale cabbage

When selecting the kale for your salad, look for one with fresh, vibrant leaves that feel firm to the touch. Avoid any that are wilting or have yellow spots. Fresh kale should have a crisp texture, which can significantly enhance the flavour of kale and chickpea salad. Leaves that are younger and less mature tend to be less bitter, which makes them perfect for this recipe.

Use high-quality olive oil

For the lemon honey dressing, choosing a high-quality extra virgin olive oil can make all the difference. A good olive oil offers a deep, pronounced flavour that can elevate the simplest ingredients. Its rich, nuanced notes perfectly complement the fresh kale and earthy chickpeas. Using premium olive oil ensures that your dressing will not just tie the flavours together but will also add a luxurious finish to your salad.

Massaging kale for a tender bite

To make the kale softer and more enjoyable, try massaging it before adding it to the salad. Simply drizzle a small amount of olive oil or lemon juice over the chopped kale and gently massage it with your hands for a few minutes until the leaves become darker and slightly wilted. This helps break down the fibres, making the kale tender and giving it a milder flavour that blends perfectly with the other ingredients.

FAQ: Questions about kale chickpea salad

Do you want to know more about this kale chickpea salad? Check out our answers to some of the most frequently asked questions about it.

Can I make kale chickpea salad ahead of time?

Yes, you can prepare the kale chickpea salad beforehand and store it in the fridge for 2–3 days. Prepare each component separately to maintain its freshness and texture. Begin by washing and chopping the kale, spinach, red cabbage, and other vegetables. Store these in an airtight container. Mix the dressing ingredients in a separate jar, but wait to drizzle it over the salad until just before serving to keep the greens crisp and vibrant. Hold off on slicing the avocado, as it browns quickly, and add it at the last moment along with the blueberries for the best flavour and appearance. For the almonds, roast and store them in a small container on the side to maintain their crunch.

Can I make the dressing in advance?

Absolutely! You can prepare the dressing up to 3 days in advance and store it in an airtight jar or container in the refrigerator. When it is time to dress the salad, give the jar a good shake to re-emulsify the ingredients, as olive oil tends to separate over time. For the best flavour, let the dressing come to room temperature before tossing it with the kale chickpea salad.

How to store leftover kale chickpea salad?

For optimal freshness, store the leftover kale chickpea salad and dressing separately. Place the undressed salad in an airtight container in the refrigerator for up to 2–3 days to keep the kale, spinach, and other ingredients crisp. Store the dressing in a tightly sealed jar or container for up to 3 days. If the salad is already dressed, aim to consume it within 24 hours to enjoy the best texture and flavour, as the kale may soften and the avocado may begin to brown.

Other recipes

See more

Make a colourful kale chickpea salad

Enjoy a crisp and colourful kale chickpea salad as your favourite new lunch option. This recipe is packed with delightful flavours and textures, taking you on a delicious journey with every bite. Enjoy the creamy richness of avocado and white cheese, the crunch of toasted almonds and chickpeas, and the bright reds and greens of kale and cabbage. A handful of juicy berries and a lemon-honey dressing add the perfect finishing touch, making this salad stunning and tasty.

Do you want to try different salad recipes? Have a look at our creamy rocket avocado salad, green summer salad, or  delicious black bean salad.

With green goodness and white cheese

Add a bit of goodness to your salad with creamy avocado and tangy white cheese – two ingredients that bring out the best in fresh, vibrant greens. These two add a bit of indulgence to kale, cabbage, and spinach, balancing the crisp veggies with just the right amount of creaminess. The crumbled cheese brings a tangy, salty pop that keeps each bite interesting. Try to get a little of everything on your fork so you get that perfect mix of crisp, creamy, and crunchy in every bite!

Crunch and sweetness from toasted almonds and juicy berries

A salad is only as good as its ingredients — and we have chosen some of the finest for this one. The crunchy combination of toasted almonds and juicy berries brings the kale chickpea salad to life. Roasting the almonds intensifies their nutty flavour as their oils are released, while fresh blueberries or bilberries add a delightful mix of sweetness and tang.

Enjoy with a delicious lemon and honey dressing

An exceptional kale chickpea salad truly shines with the right dressing, and our lemon honey does that perfectly. Freshly squeezed lemon juice adds a bright, zesty base, while honey offers a sweet contrast to the citrus tang. The addition of olive oil contributes a rich, silky finish that ties everything together. This trio coats each ingredient in a luscious layer, enhancing the freshness of the veggies and balancing the richer, creamier elements.

Experiment with the ingredients

To customise your kale chickpea salad, you can mix in various ingredients, like grilled chicken or salmon. Grilled chicken and salmon are great for when you want to introduce a smoky, savoury element. Add roasted vegetables such as potatoes or broccoli to give the salad a soft, slightly crispy texture and a comforting, earthy flavour. Roasted broccoli adds a charred, nutty note. For extra crunch, consider chopped pistachios or roasted sunflower seeds.

If juicy berries are not cutting it for you, consider adding apples and cranberries instead. Raisins also work quite well with a subtle sweetness that complements the savoury flavours. Or give the kale chickpea salad an exotic twist with tropical fruits like mango. Its juicy sweetness adds a new dimension to both taste and texture, contrasting nicely with the crunchy chickpeas and kale.

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