Roasted Chili Chickpea & Kale Salad
Roasted Chili Chickpea & Kale Salad
Olivelle
4
15 minutes
25 minutes
Mediterranean
Salads
Add a little extra flavor to this mediterranean style kale salad. This chili lime roasted chickpeas add protein and flavor to this salad (and can even be made on their own for a snack). Add in salty sweet sun dried tomatoes, tangy goat cheese, and a perfectly creamy sweet and spicy salad dressing to top off the kale. Perfect for Meatless Monday dinners or lunches for the week!
Ingredients
- For the Salad
- 1 Can Chickpeas, drained and rinsed
- 2 Tbsp Hatch Chile Infused Olive Oil
- 1 tsp Chipotle Lime Rub & Seasoning
- 1 ½ tsp Chili Verde Flake Sea Salt
- 3-4 cups Green and Purple Kale, rinsed and chopped
- ½ cup Sun Dried Tomatoes
- ⅓ cup Goat Cheese, crumbled
- 2 Tbsp Pumpkins Seeds
- For the Dressing
- ½ cup Greek Yogurt
- ¼ cup Hatch Chile Infused Olive Oil
- ½ Medium Lemon, juiced
- 2 Tbsp Pineapple Habanero Balsamic Vinegar
- 1 tsp Chili Verde Flake Sea Salt
Directions
- Preheat the oven to 425F.
- In a bowl toss chickpeas with 1 Tbsp olive oil, chipotle lime rub, and 1 tsp salt. Spread on a parchment lined baking sheet and roast until crispy 20-25 minutes.
- Meanwhile in a bowl combine dressing ingredients.
- In a large bowl massage kale with 1 Tbsp olive oil and ½ tsp sea salt to help soften the kale. Toss kale with dressing and top with chickpeas, sun dried tomatoes, goat cheese, and pumpkin seeds.
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