Description
A vibrant and nutritious salad combining kale, chickpeas, and roasted sweet peppers, perfect for any meal.
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)
Instructions
- Preheat oven to 400°F (200°C).
- 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.
- Place roasted peppers in a bowl and cover with plastic wrap for 10 minutes to steam.
- 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.
- Peel the skin off the roasted peppers and chop into bite-sized pieces.
- In a large bowl, combine kale, chickpeas, roasted peppers, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, apple cider vinegar, Dijon mustard, and minced garlic. Season with salt and pepper.
- Pour the dressing over the salad and toss to combine.
- 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