Kale Salad with Roasted Chickpeas and Apple-Miso Vinaigrette
Hands-on time
Cook time
Total time
Author: Erica
Yields: about 4 servings
Ingredients
For the salad:
15-oz can chickpeas, drained and rinsed
1 tsp olive oil
sprinkle of salt and pepper
1 head of curly kale, rinsed and sliced into ribbons
2 red apples, cored and chopped
1/2 cup walnuts, toasted and chopped
3/4 cup crumbled blue cheese (optional - sub with avocado for vegan)
For the dressing:
6 Tbsp olive oil
1/4 cup apple cider vinager
1/4 cup mellow white miso paste
2 tsp honey
2-4 Tbsp water
Instructions
First, roast the chickpeas. Preheat oven to 425. Spread chickpeas on a baking sheet and toss with olive oil, salt and pepper. Roast until golden brown, about 20 minutes. (Feel free to roast for less if you prefer them somewhat soft, or a little longer if you like them crunchy!)
While the chickpeas roast, prepare the dressing by whisking all ingredients together.
Place kale in a large bowl and pour about half of the dressing over it (maybe a little more than half). Use your hands to massage the dressing into the kale leaves. This softens it and improves the texture quite a bit. Let sit until chickpeas finish roasting.
Add roasted chickpeas, apples, walnuts, and blue cheese to the bowl with the kale. (If not using the blue cheese, I recommend an avocado in its place!) Toss and serve with remaining dressing on the side. Enjoy!
Recipe by Coffee & Quinoa at https://www.coffeeandquinoa.com/2014/01/kale-salad-with-roasted-chickpeas-and-apple-miso-vinaigrette/