Crispy Chickpea, Cashew, and Kale Salad
This crispy chickpea and cashew kale salad is from my May 2023 series where I took a $50 grocery list and turned it into a week of dinners – it’s insanely delicious, nutrient-packed, and simple to make. Not to mention, it’s PERFECT for meal prep since the dressed kale can sit in the fridge for multiple days and provides lots of plant based protein. Vegan or not, give this one a try!
Crispy Chickpea, Cashew, and Kale Salad
4
servings25
minutes30
minutesThis crispy chickpea and cashew kale salad is from my May 2023 series where I took a grocery list and turned it into a week of dinners – it’s insanely delicious, nutrient-packed, and simple to make. Not to mention, it’s PERFECT for meal prep since the dressed kale can sit in the fridge for multiple days and provides lots of plant based protein. Vegan or not, give this one a try!
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Ingredients
- For the salad
15 ounce can chickpeas, drained and rinsed
2 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
3/4 teaspoon ground black pepper, divided
1 1/2 teaspoons garlic powder, divided
1 1/2 teaspoons smoked paprika, divided
3/4 cup raw cashews
1 tablespoon pure maple syrup
5 cups shredded kale
3 to 4 large carrots, finely chopped
- For the Dressing
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons apple cider vinegar
1 to 2 tablespoons pure maple syrup
Juice of 1 lemon (about 3 tablespoons)
Directions
- Preheat the oven to 400ºF.
- Add the rinsed chickpeas, 1 tablespoon of oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon paprika to a large sheet pan and toss to coat. Bake for 15 minutes.
- In a medium bowl, combine the cashews with 1 tablespoon of oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and the maple syrup.
- After 15 minutes, remove the chickpea sheet pan from the oven, stir to loosen, and add the seasoned cashews to the pan. Bake until the chickpeas are crisp, 10 to 15 minutes.
- Meanwhile, in a large bowl, massage the kale with a drizzle of olive oil. Let the kale sit on the counter to soften for about 10 minutes.
- Prepare the dressing: Add all the ingredients to a small bowl of jar and whisk well to combine.
- To serve, dress the salad, toss to coat, then add the carrots and chickpea and cashew sheet pan.
Notes
- Store it: Refrigerate the sheet pan components in a sealed container for up to 3 days. Refrigerate the dressed kale in a separate sealed container for up to 3 days. Refrigerate the dressing in a sealed jar or container for up to 7 days (give it a good shake before using).
- Reheat it For best results, return the sheet pan components to a lined sheet pan and heat in a 350ºF oven or air fryer until warm and crispy, 7 to 15 minutes.
- Dressing: If you prefer a lightly dressed salad, add half the total yield to start and more as desired.
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My husband and I loved this and will be making it in repeat! We are trying to cut back on salt so I halved the salt and spices and it was just right for us.
This salad is SO delicious! Our neighbor made it for a group dinner and everyone fell in love with this salad. Definitely will be adding to my lunch rotation. So glad I found your site!