Kale-Chickpea Salad
Kale-Chickpea Salad
My favorite way to use chickpeas lately is as the crouton factor in a salad. And honestly, my favorite chickpeas are the heimish brand from the refrigerator section of my supermarket. Canned just doesn’t do it for me.
SERVES 4
- 8 oz (225 g) checked kale, stems removed and sliced into ribbons
- 4 oz (110 g) cherry tomatoes, halved
- 2 Tbsp diced red onion
- 1⁄2 15-oz (425-g) can baby corn, sliced
- 1 avocado, cubed
- 3⁄4 cup prepared chickpeas (see tip)
- prepared lite Caesar dressing
Place the kale in a salad bowl and rub the dressing into it with gloved hands. Top with the remaining ingredients and lightly toss again.
Tip: For bonus points, toss the chickpeas in some Trader Joe’s umami powder, spray with cooking spray, and roast at 375°F (190°C) for about 30 minutes until crispy before adding to your salad.
(Originally featured in Family Table, Issue 697)
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