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Warm Chickpea and Kale Salad with Honey Mustard Vinaigrette

Introduction

If you’re looking for a healthy and delicious salad, try this Warm Chickpea and Kale Salad with Honey Mustard Vinaigrette. It’s packed with nutritious ingredients like chickpeas and kale, making it a perfect dish for any meal. The honey mustard vinaigrette adds a sweet and tangy flavor that brings everything together.

Why Make This Recipe

There are many reasons to love this recipe. It’s quick and easy to make, which is great for busy days. The salad is warm, making it comforting, especially in cooler weather. It’s also vegetarian and can be made vegan by replacing honey with maple syrup. Plus, it’s a great way to sneak in some healthy greens!

How to Make Warm Chickpea and Kale Salad with Honey Mustard Vinaigrette

Ingredients:

1 tablespoon olive oil
1 small red onion, thinly sliced
2 cloves garlic, minced
1 (15-ounce) can chickpeas, drained and rinsed
4 cups chopped kale
1/4 cup vegetable broth
1/4 cup dried cranberries
1/4 cup sunflower seeds
Salt and pepper to taste
3 tablespoons olive oil (for vinaigrette)
2 tablespoons apple cider vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1/4 teaspoon salt (for vinaigrette)
1/4 teaspoon black pepper (for vinaigrette)

Directions:

Prepare the Vinaigrette: In a small bowl, whisk together 3 tablespoons of olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper. Set it aside.
Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the red onion and cook until softened, about 5 minutes. Then, add the garlic and cook for 1 minute more until fragrant.
Cook Chickpeas and Kale: Add the chickpeas to the skillet and cook for 3 minutes, stirring occasionally. Then, add the chopped kale and vegetable broth. Cook until the kale is wilted and tender, about 5-7 minutes, stirring occasionally. Season with salt and pepper to taste.
Combine and Serve: Remove from heat. Stir in the dried cranberries and sunflower seeds. Drizzle with the honey mustard vinaigrette and toss everything to combine. Serve warm.

How to Serve Warm Chickpea and Kale Salad with Honey Mustard Vinaigrette

You can serve this salad as a main dish or side dish. It’s great on its own or paired with grilled chicken or fish. Add extra toppings like crumbled feta cheese or avocado for more flavor and texture.

How to Store Warm Chickpea and Kale Salad with Honey Mustard Vinaigrette

Store any leftover salad in an airtight container in the fridge. It will keep well for about 2-3 days. If you want to keep it fresh, store the vinaigrette separately and add it just before serving.

Tips to Make Warm Chickpea and Kale Salad with Honey Mustard Vinaigrette

Make sure to rinse the chickpeas well to remove any excess sodium.
If you prefer a bit of crunch, toast the sunflower seeds lightly before adding them to the salad.
Feel free to add other vegetables like bell peppers, carrots, or zucchini to enhance the salad.

Variation

You can switch up the greens by using spinach or Swiss chard instead of kale. Adding roasted sweet potatoes or quinoa can also make this dish heartier.

FAQs

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad components and store them separately. Just mix everything together right before serving.

Q: Is this salad gluten-free?
A: Yes, all the ingredients are gluten-free, making this a safe choice for those with gluten intolerance.

Q: Can I use other nuts or seeds?
A: Absolutely! You can use almonds, walnuts, or pumpkin seeds instead of sunflower seeds for a different flavor.

Enjoy making and eating this delicious Warm Chickpea and Kale Salad with Honey Mustard Vinaigrette! It’s sure to become a favorite in your recipe collection!