MEXICAN KALE & CHICKPEA SALAD | Vegan Protein Salad Recipe | Salad for Weight Loss | Chickpea Salad

kale

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is nutrient-rich and cabbage is often less expensive.

chickpeas

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers protein while canned beans are budget-friendly.

avocado

🥗Healthier: mashed banana

💰Cheaper: sour cream

Mashed banana adds creaminess, while sour cream is more economical.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides similar acidity, and vinegar is often cheaper.

Roughly chop the kale leaves and add them to a large mixing bowl.

Add 2 tbsp of extra virgin olive oil to the kale and massage it for 1-2 minutes.

Let the kale rest for a while.

In a pan, heat 1 tsp of olive oil and add 2 large minced garlic cloves, sauté until golden brown.

Add 1 cup of boiled chickpeas to the pan and season with salt, a pinch of turmeric powder, 1/4 tsp roasted cumin, 1/4 tsp black pepper, and 1/4 tsp smoked paprika.

Sauté the chickpeas with the spices for 1-2 minutes and then turn off the flame to cool slightly.

Chop cilantro and set aside.

In a bowl, prepare the salad dressing with 1/4 cup extra virgin olive oil, 1 tbsp honey, juice of 1 lemon, salt, a pinch of black pepper, and a pinch of smoked paprika. Mix well.

Add the sautéed chickpeas to the massaged kale.

Add sliced English cucumber, chopped tomato, diced red, green, and yellow bell peppers, and sliced onion to the bowl.

Add chopped cilantro and the salad dressing, then toss everything well with a big wooden spoon and fork.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens