Avocado Kale Salad with Crispy Chickpeas

  • Author: Erin Alderson
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings 1x




  • 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


  • 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.


Tips + Tricks: I hate tough kale salads. By allowing the kale to rest with the dressing, this helps to soften the kale. You could even start this salad with the dressing/kale to give it a bit longer to sit while the chickpeas roast.

Use up leftover ingredients: chickpeas, kale, avocado