I want to say this first. I love avocado, and Iโm absolutely biased to it. So with that out of the way, last week I tried to make a salad. So with avocado on my mind and not disappearing anytime soon, I searched for recipes online. And I had the pleasant surprise of getting this Kale Salad With Creamy Avocado and Chickpeas recipe.
It might seem weird, but I do prefer making my own chickpeas. Since I love avocado and had a tinkering for kale, the salad seemed like the answer to everything. This salad is very healthy and would be considered vegan but with honey. So if you are vegan and might not want honey, just substitute it for agave syrup.
Healthy & Tasty Kale Salad With Creamy Avocado and Chickpeas
Avocadoes arenโt just healthy, but the rich taste and creamy texture are like fireworks in your mouth. Have you tried the Mexican dip guacamole? Avocado is its main ingredient. Since itโs high in fat content, vegans sometimes substitute it for meat when making salads or sandwiches.
After I tasted my chickpea, avocado and kale salad recipe, it was all worth the creation. If you want a bit of healthy, creamy, and rich taste, you should try this out.
Kale Salad with Creamy Avocado and Chickpeas
Equipment
- Large mixing bowl
- Chefโs Knife
- Cutting board
- Citrus juicer or reamer
- Airtight storage container
Ingredients
- 1 large bunch curly kale about 6 cups / 200g, stems removed and leaves chopped
- 1 can chickpeas 15 oz / 425g, drained and rinsed
- 2 medium ripe avocados diced
- ยผ cup fresh basil leaves 10g, roughly chopped
- ยผ medium red onion finely minced
- 1 clove garlic finely minced
- ยฝ teaspoon fine sea salt
- ยผ teaspoon black pepper
- ยผ teaspoon red pepper flakes
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or agave syrup for vegan
- 2 tablespoons fresh lemon juice about 1 lemon
Instructions
- Remove the thick stems from the kale and roughly chop the leaves. Place them in a large mixing bowl.1 large bunch curly kale
- Drizzle 1 tablespoon of the olive oil and a pinch of salt over the kale. Using your hands, massage the leaves firmly for about 2 minutes until they turn a deeper green and feel soft and silky.1 large bunch curly kale, 2 tablespoons extra virgin olive oil, ยฝ teaspoon fine sea salt
- In a small bowl, whisk together the remaining 1 tablespoon olive oil, lemon juice, honey, minced garlic, salt, pepper, and red pepper flakes to make the dressing.2 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 clove garlic, ยฝ teaspoon fine sea salt, ยผ teaspoon black pepper, ยผ teaspoon red pepper flakes
- Add the drained chickpeas, diced avocado, chopped basil, and minced red onion to the massaged kale.1 can chickpeas, 2 medium ripe avocados, ยผ cup fresh basil leaves, ยผ medium red onion
- Pour the dressing over the salad and toss gently to combine, being careful not to crush the avocado.
- Refrigerate for 10-15 minutes to let the flavours meld, then serve.