Kale, Chickpea, and Roasted Sweet Pepper Salad

Kale, Chickpea, and Roasted Sweet Pepper Salad

Kale, Chickpea, and Roasted Sweet Pepper Salad is a vibrant and nutritious dish that is perfect for any meal. This salad combines the hearty texture of kale with the creamy goodness of chickpeas and the sweet, smoky flavor of roasted bell peppers. It is not only delicious but also packed with vitamins and minerals, making it a wonderful addition to your diet.

Why Make This Recipe

This salad is a great choice for several reasons. First, it is a fantastic way to incorporate more leafy greens and legumes into your meals. Second, it is easy to make and requires minimal cooking. Lastly, the mix of flavors and textures makes it a satisfying dish that can be enjoyed on its own or as a side. Plus, it’s vegan and gluten-free!

How to Make Kale, Chickpea, and Roasted Sweet Pepper Salad

Ingredients:

• 1 bunch kale, stemmed and chopped
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 red bell peppers
• 1 tablespoon olive oil (for massaging kale)
• 1/2 teaspoon salt (for massaging kale)
• 1/4 teaspoon black pepper (for massaging kale)
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil (for dressing)
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste (for dressing)

Directions:

1. Preheat oven to 400°F (200°C).
2. Slice bell peppers in half, remove seeds and membranes. Place on a baking sheet, cut-side down. Roast for 25-30 minutes, or until the skin is blackened.
3. Place roasted peppers in a bowl and cover with plastic wrap for 10 minutes to steam.
4. While peppers are roasting, prepare the kale by massaging it with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for 2-3 minutes.
5. Peel the skin off the roasted peppers and chop into bite-sized pieces.
6. In a large bowl, combine kale, chickpeas, roasted peppers, red onion, and parsley.
7. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, and minced garlic. Season with salt and pepper.
8. Pour the dressing over the salad and toss to combine.
9. Serve immediately or chill for later.

How to Serve Kale, Chickpea, and Roasted Sweet Pepper Salad

You can serve this salad right away for a fresh and crunchy meal. It pairs well with grilled meats, fish, or as a filling side dish for a picnic. You can also enjoy it on its own for a light lunch.

How to Store Kale, Chickpea, and Roasted Sweet Pepper Salad

If you have leftovers, store the salad in an airtight container in the refrigerator. It will keep well for up to 3 days. Just be aware that the kale may become softer over time, so it is best enjoyed fresh.

Tips to Make Kale, Chickpea, and Roasted Sweet Pepper Salad

• Make sure to massage the kale properly to soften its texture.
• Feel free to add other ingredients like avocado, nuts, or feta cheese for extra flavor and nourishment.
• To save time, you can roast the peppers ahead of time and store them in the fridge until you are ready to make the salad.

Variation

If you want to switch things up, consider using different legumes, such as black beans or kidney beans, instead of chickpeas. You can also experiment with different types of leafy greens, like spinach or arugula.

FAQs

1. Can I make this salad in advance?

Yes, you can make this salad in advance, but it is best to keep the dressing separate until you are ready to serve to prevent the kale from getting soggy.

2. Is this salad gluten-free?

Absolutely! This salad is naturally gluten-free, making it a great option for those with gluten sensitivities.

3. Can I use frozen bell peppers for this recipe?

While fresh bell peppers are recommended for roasting, you can use frozen ones in a pinch. Just make sure to thaw and drain them before using.

Enjoy your healthy and colorful Kale, Chickpea, and Roasted Sweet Pepper Salad!

Kale, Chickpea, and Roasted Sweet Pepper Salad

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• Author: hamidkom
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Vegan, Gluten-Free

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Description

A vibrant and nutritious salad combining kale, chickpeas, and roasted sweet peppers, perfect for any meal.

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Ingredients

• 1 bunch kale, stemmed and chopped
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 red bell peppers
• 1 tablespoon olive oil (for massaging kale)
• 1/2 teaspoon salt (for massaging kale)
• 1/4 teaspoon black pepper (for massaging kale)
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil (for dressing)
• 2 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste (for dressing)

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Instructions

1. Preheat oven to 400°F (200°C).
2. Slice bell peppers in half, remove seeds and membranes. Place on a baking sheet, cut-side down. Roast for 25-30 minutes, or until the skin is blackened.
3. Place roasted peppers in a bowl and cover with plastic wrap for 10 minutes to steam.
4. While peppers are roasting, prepare the kale by massaging it with 1 tablespoon of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper for 2-3 minutes.
5. Peel the skin off the roasted peppers and chop into bite-sized pieces.
6. In a large bowl, combine kale, chickpeas, roasted peppers, red onion, and parsley.
7. In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, and minced garlic. Season with salt and pepper.
8. Pour the dressing over the salad and toss to combine.
9. Serve immediately or chill for later.

Notes

Best enjoyed fresh. If storing leftovers, keep in an airtight container for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Salad
• Method: Roasting
• Cuisine: Vegan