| Prep Time | 15 minutes |
| Cook Time | 20 minutes |
| Servings |
people
|
Ingredients
Crispy Chickpeas
- 1 15 oz. can chickpeas rinsed and drained
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 1 teaspoon paprika
Kale Salad
- 8 cups kale firmly packed, de-veined and chopped
- 1/2 English cucumber halved
- 1 cup grape tomatoes halved
- 1/4 red onion diced
- 1/3 cup corn
- 1 avocado chopped
Creamy Basil Dressing
- 3/4 cup buttermilk
- 1 avocado
- 2 cloves garlic coarsley chopped
- 1/2 cup packed basil leaves coarsley chopped
- 1 small shallot coarsley chopped
- 3 tablespoons apple cider vinegar
- 1 teaspoon garlic salt
- 1 teaspoon pepper
- 1/4 cup olive oil
Ingredients
Crispy Chickpeas
Kale Salad
Creamy Basil Dressing
|
|
Instructions
Crispy Chickpeas
- 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
- 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
- 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.
- 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!
Share this Recipe