Kale and Crispy Chickpea Salad with a Creamy Basil Dressing
This massaged kale salad with crispy chickpeas tossed in a creamy basil dressing is packed with summer flavors – and a great salad to make ahead and enjoy later!
Servings Prep Time
4people 15minutes
Cook Time
20minutes
Servings Prep Time
4people 15minutes
Cook Time
20minutes
Ingredients
Crispy Chickpeas
Kale Salad
Creamy Basil Dressing
Instructions
Crispy Chickpeas
  1. Preheat the oven to 400 degrees. Place the rinsed chickpeas in a 9×13 baking dish. Sprinkle the chickpeas with garlic salt, pepper, and paprika. Roast for 20 minutes, until the chickpeas crisp and turn golden brown. Set aside and let cool.
Kale Salad
  1. Place the chopped kale in a large bowl. Using your hands, massage the kale for three minutes until the kale is tender and bright green. To the kale, add the English cucumber, grape tomatoes, red onion, corn, and avocado. Top with the crispy chickpeas, and toss in the creamy basil dressing. Divide the salad between plates, and enjoy!
Creamy Basil Dressing
  1. In a food processor, add the buttermilk, avocado, garlic, packed basil leaves, shallot, apple cider vinegar, garlic salt, and pepper. Process until smooth and creamy.
  2. With the food processor turned on, slowly pour the olive oil into the chute of the processor until the dressing has emulsified.
Recipe Notes

Our wine choice: the 2014 MacRostie Sonoma Coast Chardonnay. Bursting with lemon and melon, this soft, smooth white will pair beautifully with this salad. Cheers!

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Kale and Crispy Chickpea Salad with a Creamy Basil Dressing
This massaged kale salad with crispy chickpeas tossed in a creamy basil dressing is packed with summer flavors - and a great salad to make ahead and enjoy later!
Kale and Crispy Chickpea Salad in a Creamy Basil Dressing
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Crispy Chickpeas
Kale Salad
Creamy Basil Dressing
Prep Time 15 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Crispy Chickpeas
Kale Salad
Creamy Basil Dressing
Kale and Crispy Chickpea Salad in a Creamy Basil Dressing
Instructions
Crispy Chickpeas
  1. Preheat the oven to 400 degrees. Place the rinsed chickpeas in a 9x13 baking dish. Sprinkle the chickpeas with garlic salt, pepper, and paprika. Roast for 20 minutes, until the chickpeas crisp and turn golden brown. Set aside and let cool.
Kale Salad
  1. Place the chopped kale in a large bowl. Using your hands, massage the kale for three minutes until the kale is tender and bright green. To the kale, add the English cucumber, grape tomatoes, red onion, corn, and avocado. Top with the crispy chickpeas, and toss in the creamy basil dressing. Divide the salad between plates, and enjoy!
Creamy Basil Dressing
  1. In a food processor, add the buttermilk, avocado, garlic, packed basil leaves, shallot, apple cider vinegar, garlic salt, and pepper. Process until smooth and creamy.
  2. With the food processor turned on, slowly pour the olive oil into the chute of the processor until the dressing has emulsified.
Recipe Notes

Our wine choice: the 2014 MacRostie Sonoma Coast Chardonnay. Bursting with lemon and melon, this soft, smooth white will pair beautifully with this salad. Cheers!

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