This raw kale and chickpea salad was inspired by the amazing kale salad that one of my local stores, The Market, prepares in their deli. I switched up the recipe a bit by using white balsamic vinegar, which sweetens up the dressing. If you prefer, use red wine vinegar or even apple cider vinegar to impart more of a tang. I like to massage the dressing into the kale to tenderize it. If you use baby kale, this step may not be necessary.
This salad is delicious, super nutritious, fiber-full (so filling), yet low-cal. Enjoy as a side dish or eat a large portion as your main course served with flatbread.
- Massage kale with dressing
- Toss with rest of ingredients
Kale and Chickpea Salad
- large bowl
- 1 medium bunch curly green kale
- 1 medium bunch curly red kale
- 1 Tablespoon olive oil
- 3 Tablespoons white balsamic vinegar (or red wine vinegar or apple cider vinegar)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon Himalayan sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 14-ounce can chickpeas, rinsed and drained
- 1 medium-small red onion, cut into 1/4-inch thick slices
- 1 sweet bell pepper (orange, red, or yellow), diced
- 1/2 large cucumber, cut into 1/4-inch thick quarter moons
- 16 sun dried or dehydrated tomatoes (see notes)
- 16 basil leaves
- Remove the kale stems.Tear the leaves into bite-sized pieces then rinse. Drain well, or roll up in a kitchen towel to dry.
- Put the leaves into a large bowl. Drizzle with the oil and vinegar. Sprinkle with the garlic powder, salt, and pepper.Using your hands, massage the dressing into the kale. This will evenly spread the dressing, and will also tenderize the leaves.
- Add the chickpeas, red onion, pepper, cucumber, sun dried tomatoes, and basil leaves to the bowl. Toss well.
Some of the health benefits of kale
- Immune booster
- May reduce HDL cholesterol and raises LDL cholesterol
- Contains antioxidant and anticancer properties