Chickpea Recipes | Salad Bowls

Kale Crunch Salad Recipe with Crispy Chickpeas

Name: Kale Crunch Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 2 cups chopped kale; 2 cups chopped cabbage; 1/2 cup pecans; 540 ml canned chickpeas (drained, rinsed, and dried); 2 teaspoons all-purpose seasoning (or your favorite seasoning mix); 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons maple syrup; 1 tablespoon Dijon mustard; 1 tablespoon apple cider vinegar; 1/4 cup extra virgin olive oil; 1 shallot (finely diced)

Bymyplantbasedbowl February 15, 2024August 1, 2024 August 1, 2024

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This kale crunch salad recipe is a blend of crunchy cabbage and hearty kale, topped with pecans, crispy chickpeas, and an easy homemade apple and Dijon mustard vinaigrette.

Green salad on a plate with chickpeas and pecans on top.

This easy kale crunch salad is made with simple ingredients including a blend of kale and cabbage as the base and more crunchy ingredients like air fryer chickpeas and pecans. The homemade dressing requires only 5 ingredients, making this recipe quick and easy.

If you’re a fan of kale, like me, you’ll love this easy kale salad. This salad is quick and satisfying and great as either a side salad or as a main dish topped with protein or with a side of roasted potatoes.

This salad is vegan. To add vegan protein try adding easy lentil balls from our sister site pipercooks, or for a soup and salad combo try this lima bean soup from our other sister site theveggieyaya.

For plant based eaters, try adding a crispy chicken wrap on the side, or panko chicken strips.

Ingredients

This is a brief overview of the ingredients used in this recipe followed by substitution ideas. Read the recipe card for measurements.

A board with cabbage, kale, parsley, pecans, chickpeas, and a salad dressing jar on it.

kale: I use common curly kale usually because this is what I can find at my regular grocery store. I have to go to a specialized store to find lacinato kale, which I like also. Use whatever is available.
cabbage: I use green cabbage in this recipe but you could use red cabbage instead. Shred either one finely using a chef’s knife, or carefully using a mandoline with the guard.
parsley or cilantro: for fresh herby flavors.
pecans: pecans add great flavor and crunch as well as healthy fats. You can toast them for deeper flavor.
chickpeas: chickpeas are a great source of protein and fiber. Air-fryer chickpeas add extra crunch to this delicious kale crunch salad. Yay for crunchy foods!
apple Dijon dressing: maple syrup, Dijon mustard, olive oil, apple cider vinegar, and a diced shallot.

Substitutions

cabbage: try red cabbage instead. If you’re not a fan of cabbage, substitute romaine lettuce or spring mix instead.
pecans: Use a different type of nuts like almonds or cashews, or add seeds like pumpkin seeds, or sunflower seeds instead. Or use a blend of nuts and seeds.
dressing: try another dressing like Greek dressing, or another one of your favorites.

Instructions

Prep Tips

Shred the cabbage and kale.

Start the chickpeas first by draining, rinsing, and drying a can of chickpeas. Coat them in a seasoning blend you enjoy or just a pinch of salt and black pepper. Air fry at 400°F (200°C) for 5 minutes, shaking halfway. Let sit to cool. The chickpeas will get crunchier as they cool.

To make the salad, add the shredded cabbage to a large bowl.

Add the kale to the bowl. Season with salt and pepper and toss to mix.

To make the dressing add all of the dressing ingredients to a small mason jar, add the lid and give it a good shake.

Add the parsley.

Salad dressing is poured on top of greens.

Pour a few tablespoons of dressing onto the greens and toss to coat.

Taste the greens and add more salad dressing if needed.

I like to use tongs or large salad spoons to mix the greens.

Plate the greens and garnish with pecans and chickpeas.

Tips for Making this kale salad

Try a different dressing.
Massage the kale with a squeeze of lemon juice to make it easier to chew and digest. I don’t normally have a problem with kale so I skip this step.
Season the greens. This really helps make your homemade salads flavorful.
Add in extra vegetables like shredded carrot or chopped cucumbers.

What to serve with Kale Crunch Salad

Serve this salad as a side with roasted vegetables or soup. Add garlic toast on the side, or more protein like veggie balls.

Storage

This salad is best served the day it’s made but I have saved leftovers for a day in the fridge. Store in an airtight container in the fridge. Store the dressing in the fridge and let sit at room temperature for 15-20 minutes before using because olive can change in consistency when refrigerated.

Chopped kale and cabbage can be stored in the fridge without dressing for about 5-6 days, for meal prepping purposes.

FAQ

Can I replace the cabbage in this salad?

Yes, you can replace the cabbage with another green. Try shredded romaine lettuce or a spring mix.

Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.

Green salad on a plate with chickpeas and pecans on top with a text title for Pinterest.

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Jacqueline

Hi, I’m Jacqueline. I write this website and create plant-based recipes that are easy to make and taste great. I love cooking and making elaborate bowl recipes, gardening and taking care of my little cabin, and I’m happy reading or watching a new show on Netflix.

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