Post sponsored by California Avocados. See below for more details.
We're currently in the slow process of looking to buy a house and our family agrees: backyard space is a priority (for our little guy and outdoor dinners). During the warmer months, there is nothing better than a backyard get-together that runs late into the evening. These types of dinners are the ones where food is consumed over the entire course of the evening and it doesn't matter how beautiful the presentation.
So, when California Avocados asked for a recipe that was a great communal meal, I immediately turned to this kale salad. Both the kale and the chickpeas hold their own over time which means this salad can sit without fear of a wilted mess (although, I recommend serving the chickpeas on the side if you plan on letting this salad sit for some time). Also, I dress this salad heavier than I would a lettuce-based version. The dressing helps to soften the kale and keep the avocados a lovely green color.
Kale Salad
variations
Bread: Make a more traditional salad; ditch the toasted chickpeas and make some homemade croutons instead.
Roasted Vegetables: This salad is the perfect as is but can also serve as a wonderful base for roasted vegetables. Add in roasted squash, burst tomatoes, or grilled eggplant.
Citrus: I love the sherry vinegar in the dressing but if you don't have it in your pantry, use lemon juice.
Avocado Kale Salad with Crispy Chickpeas
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
Ingredients
Chickpeas
- 2 cups cooked chickpeas, rinsed and patted dry
- 2 teaspoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
-
Dressing
- 3 tablespoons olive oil
- 2 tablespoons sherry vinegar
- 1 medium shallot, sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
-
Salad
- 4 cups shredded kale
- 1 large California Avocado
Instructions
- Place a rack about 6” from your broiler then turn the broiler on. Place the chickpeas on a sheet tray and toss with the olive oil, salt, and pepper. Place under the broiler. Shake the pan every 20 to 30 seconds and roast until the chickpeas have darkened in color and have a rattling sound, 2 minutes or so. The time it takes to get the chickpeas crispy will depend on the strength of your broiler. Just don’t walk away!
- Once the chickpeas are done and cooling, whisk together the salad dressing.
- Place the kale in a bowl and drizzle with the dressing. Let rest.
- Prepare the avocado by removing the pit, cutting into small cubes, and removing from the skin with the help of a spoon. Add to the bowl with the kale and toss. Toss in the chickpeas right before serving.
Explore California Avocados
If I could have an avocado around every time I make a salad, I'd be a happy person. Avocados add such a nice flavor and texture to almost any salad. Plus, if your avocado is a bit too soft to add directly to the salad, you can always make a simple avocado dressing (a perfect creamy, vegan option!)
Avocado Romaine Wedge Salad with Pickled Radish
Avocado Salad with Chickpeas
Spinach Salad with Avocado and Sesame Roasted Almonds
Disclosure: This recipe was created in partnership with California Avocados. All thoughts and opinions are my own. It’s content like this that helps me keep this site running to provide the vegetarian recipes you see every week.
Rhonda @ Change In Seconds says
Wow! That looks delicious.
Sarah says
Perfect timing for a fresh salad recipe! I appreciate the simple ingredient list. I made this tonight and loved it (even without the chickpeas which I didn't have). Thank you!
★★★★★
marie douglas says
This salad is absolutely unreal! It is jam packed with nutrients and it doesn't take too long to prepare either! Thank you so much for sharing x
★★★★★
Sian says
Is the kale raw?
Erin Alderson says
Yes
Kate says
This salad looks delicious! I love the ingredients! I will have to try this 🙂
Emily Z says
This salad was top notch! Will definitely make again!