Healthy Kale Salad Recipe With Chickpeas, Parmesan & Champagne Vinaigrette by Donna John
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Here I go again, recreating a recipe I enjoyed in a restaurant. This time it is a kale salad from a hot chicken restaurant. While I had hot, crispy chicken tenders on my plate, the star of the show was the kale salad with chickpeas (aka garbanzo beans), freshly grated Parmesan cheese tossed with a champagne vinaigrette.
If you think kale salads are tough, then you're probably not eating one that's been massaged. Massaging kale is just that, giving it a massage (squeezing it) to help break it down and become more relaxed and tender. It really does make the salad so much better! Another tip for this healthy salad is to use freshly and finely grated Parmesan cheese. When it is finely grated, is blends into the salad dressing and adheres to salad ingredients.
Serve this healthy kale salad recipe for lunch or as a side dish with dinner. I ended up slicing my chicken tenders and adding them to the salad. This is a great way to make this a main dish salad for dinner. The champagne vinaigrette salad dressing is delicious on other salads, too, and as a marinade for fish, shrimp or chicken.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 4
Ingredients
Salad
- 1 bunch kale, chopped and massaged
- 1 cup chickpeas
- freshly grated Parmesan
Champagne Vinaigrette
- 1 clove garlic
- 1/4 cup champagne vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- 1/2 cup extra-virgin olive oil
Here's how to make it:
- To make the vinaigrette, put the garlic, vinegar, mustard, honey and lemon juice into a blender. Pulse until smooth. With the motor running, slowly drizzle the olive oil. Season with salt and pepper, to taste.
- To assemble the salad, toss the kale, chickpeas and Parmesan together in a salad bowl. Drizzle in desired amount of vinaigrette. Toss. Add fresh cracked black pepper, if desired.
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