Basil Balsamic Chickpea and Kale Salad
A quick, healthy, and flavorful kale salad with protein-packed chickpeas, fresh basil, and crunchy almonds. Perfect for a light summer dinner! Vegan and gluten-free!
If Columbus had a beach, I would surely bring it this salad.
I would pack it up in the cutest beachy Tupperware and place it oh-so-neatly atop a red checkered tablecloth in a white wicker basket. Since there would likely be extra space in the picnic basket, I would perhaps pack a bottle of red vino as well. And maybe some crispy crackers with hummus. Because what’s a beach party (or any party for that matter) without wine and hummus?
I’m the weird friend that brings a snack and/or meal with me on all my adventures. When I went to Europe last summer, I was known for whipping out a baggie (from my way over-full purse) full of smooshed, melted no-bake bites. They looked like poo. They tasted like heaven. My friends made fun of me, but I think they were just a little jealous.
INGREDIENTS
For the dressing:
- ¼ cup balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- 1 tsp salt
- Freshly ground pepper, to taste
For the salad:
- 1½ bunches kale, stems removed and chopped
- ½ tsp salt
- 2-15oz cans chickpeas, drained and rinsed
- ½ cup chopped basil
- ½ cup dried cranberries
- 1 cup diced red onion
- ½ cup roasted and salted almonds, roughly chopped
- 1 avocado, cubed (optional)
INSTRUCTIONS
- Place the dressing ingredients in a small bowl. Whisk to combine.
- Place chopped kale in a large bowl. Sprinkle with ¼ tsp salt. Massage salt into leaves until kale softens and turns a bit darker in color.
- In a medium bowl, combine chickpeas, basil, cranberries, red onion, almonds, and avocado. Toss to combine. Dump mixture into bowl with chopped kale.
- Add dressing and stir to combine. Serve with additional almonds on top.
Full Recipes>>Basil Balsamic Chickpea and Kale Salad