This beautiful, tender, and raw kale salad is so delicious that it might be able to win over even the most vocal kale-haters. Composed of very simple and fresh ingredients, this salad proves that sometimes less really is more.
The flavor profile of this detoxifying salad is lovely, rich, and tangy. The kale, crispy chickpeas, and toasted breadcrumbs give this salad crunch. The Parmesan cheese, lemon, garlic, and spices give it the zing. The olive oil gives it the richness that provides the perfect balance. This salad is perfect as a side or main course, and is delicious topped with tofu, grilled salmon, or chicken.
And . . . correct me if I’m wrong, but this kale salad will probably make you feel like you could take on the world.
1 bunch organic kale, torn into bite-sized pieces
½ 15 oz. can of chickpeas
1 tsp. garlic powder
1 tsp. paprika
1 tsp. cumin
½ c. olive oil
¼ c. lemon juice
1 clove garlic, minced
½ c. Parmesan cheese, shaved
¼ c. toasted Italian breadcrumbs
Salt and pepper to taste
Preheat oven to 425 degrees. Mix chickpeas with 1 Tbsp olive oil, garlic powder, paprika, cumin, salt, and pepper. Bake for 15 minutes. Set aside. Toast breadcrumbs in a skillet over medium until lightly browned. Set aside.
In a small bowl, mix together olive oil, lemon juice, garlic, salt, and pepper.
Place pieces of kale in a large salad bowl, pour in dressing and massage with your hands until kale is soft and pliable. Top salad with Parmesan cheese, breadcrumbs, and chickpeas. Season with salt and pepper and serve!