Before I share this Kale and Chickpea Salad recipe with you I’m going to tell you something about me that most people don’t understand… I love kale. Like looooooove it. I would and sometimes do eat kale every day. I like it raw in salads, sautéed with garlic, roasted until charred and crispy. It is right up there with cake for me and I am a very serious fan of cake.
So, if you still want to be friends let me tell you about this salad and how very, very good it is. Tender massaged and well seasoned kale tossed with creamy chickpeas, spicy pepperoncini peppers, buttery pine nuts and an obscene amount of dreamy parmesan cheese. All topped off with a zesty lemon garlic dressing and salty crunchy breadcrumbs.
If you don’t share my unusual passion for kale you just might after you try this one.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Kale and Chickpea Salad with Crispy Crumbs
Ingredients
For the salad:
- 1 bunch kale sliced into ribbons
- 1 can chickpeas drained and rinsed
- 1/2 cup pepperoncini peppers sliced
- 1/4 cup pine nuts toasted
For the dressing:
- 1/4 cup olive oil divided
- 1/2 lemon zest and juice
- 1 garlic clove minced
- 1 tsp dijon mustard
- 3/4 cup parmesan cheese finely grated
For the crispy crumbs:
- 1/2 cup panko
- 1 Tbsp olive oil
Instructions
Make the crumbs:
- Combine the panko and olive oil in a small skillet and cook over medium heat, stirring often, until the crumble are golden brown.
- Season with S&P and set aside.
Make the salad:
- Add the kale to a large bowl, drizzle with 1 Tbsp olive oil, add in the lemon zest, season with a pinch of salt and massage with your hands.
- Add in the chickpeas and pepperoncini. Toss well.
Make the dressing:
- In a small bowl whisk together the remaining olive oil, lemon juice, garlic, dijon and a pinch of salt. Mix until well combined.
- Pour over the salad and mix well.
- Finish the salad:
- Add in the parmesan cheese and pine nuts. Toss well. Taste and add S&P as needed.
- Top with the crumbs and serve.
my pro tips for making the best kale and chickpea salad
Massaging – just a minute or two of massaging with olive oil makes the kale more tender. I like to add some salt in as well to really season the kale.
Slow Toasting – toasting the panko crumbs slowly is the key to golden, crunchy perfection without burning them.
Make it ahead – this salad keeps really well and can be made days ahead of time. The only thing I would recommend is keeping the crumbs separate and topping the salad just before serving.
Seasoning – a heavy hand with the salt and pepper is not frowned upon here. It’s what makes it so good.
recipe substitutions and variations
Use different cheeses to mix it up. Asiago, pecorino, feta or even goat cheese are all good options.
Swap the panko for finely chopped toasted nuts to make it gluten free.
Turn up the heat by adding in a big pinch of red pepper flakes or swirling a little calabrian chili paste into the dressing.
Heartier Meal version – top the salad with grilled chicken, shrimp, salmon or crispy tofu to make it a more substantial meal.
All Dressed Up version – add in a chopped avocado and a handful each of roasted red peppers, sundried tomatoes and black olives. Gives it a fun mediterranean vibe.
what is so great about this kale and chickpea salad?
It’s yummy. So yummy.
It’s a complete meal as it is, which makes it super convenient.
It’s a perfect make ahead of meal prep food because it keeps well in the fridge for several days.
The crunchy buttery crumbs are texture heaven and really take it to the next level!
how to serve it…
My favourite way to eat this salad is actually as a make ahead lunch to dig into throughout the week. Kale holds up beautifully in salads and the chickpeas absorb the flavours of the dressing more as it sits.
Make this a hearty side to serve with a grilled protein during the summer or even with roasts or soups in the cooler months.
Bring it as a potluck dish and add the crumbs just before serving.
questions?
Can you use different greens? yes! Baby spinach is good as is arugula. Mixed greens are lovely too, just don’t massage any of these.
Can you make it vegan? totally! Just use a plant based cheese or even omit the cheese and add a sprinkle of nutritional yeast.
If you like this easy Kale and Chickpea Salad Recipe let me know what you think in the comments below and please find and follow me on Social Media! And if you like it I think you’ll also like my: Buttery Corn and Chicken Salad, 30 Minute Creamy Broccoli Cheddar Chicken Soup and my Sprinkles Sugar Cookies (for dessert!).
