Kale Crunch Salad
A crunch and delicious salad with a base of kale and cabbage, featuring pecans, crispy chickpeas, and a homemade apple Dijon dressing.
Serving Size 2
Ingredients
For the salad
- 2 cups chopped kale
- 2 cups chopped cabbage
- 1/2 cup pecans
For the air fryer chickpeas
- 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
For the apple dijon dressing
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1 shallot finely diced
Instructions
Chickpeas
- 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.
Dressing
- Add all of the dressing ingredients to a small jar, add the lid, and shake it. Set aside.
Salad
- Shred the cabbage and kale either using a knife to slide thin shreds, or by using a mandoline with a guard.
- Add the shredded cabbage to a large bowl and add the parsley. Season with salt and pepper and toss to mix.
- Pour a few tablespoons of dressing onto the greens and toss to coat.
- Taste and add more salad dressing if needed.
- Plate the greens and garnish with pecans and chickpeas.
Video
Notes
Try a different dressing.
If you find kale hard to chew or digest, massage the kale with a squeeze of lemon juice.
Season the greens. This helps make your homemade salads flavorful.
Add extra vegetables like shredded carrots or chopped cucumbers.
