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Crunchy Chickpea Kale Salad with Peanut Ginger Dressing
This Crunchy Chickpea Kale Salad with Peanut Ginger Dressing is a healthy dinner recipe that is both quick and tasty.
I am all about a quick and easy dinner. And one of my go-to ingredients lately are canned chickpeas. They are filled with fiber (aka they will keep you full) and they require little to no cook time.
In today’s recipe, chickpeas are heated up with a few ingredients in a pan before being added to the ultimate asian salad.
Kale, cabbage, carrots, cilantro, green onion and chopped peanuts are tossed together, topped with those chickpeas and drizzled with a simple peanut ginger dressing.
Weeknight dinners never looked so good.
Crunchy Chickpea Kale Salad with Peanut Ginger Dressing
This Crunchy Chickpea Kale Salad with Peanut Ginger Dressing is a healthy dinner recipe that is both quick and tasty.
Ingredients
FOR THE CHICKPEAS
- 1/2 tsp sesame oil
- 1 15 oz can chickpeas drained and rinsed
- 1 tsp soy sauce
- 1 tsp sriracha
- 1 tsp garlic powder
FOR THE PEANUT GINGER DRESSING
- 6 tbsp peanut butter
- 1 tbsp rice wine vinegar
- 1/2 lime juiced
- 5 tbsp low sodium soy sauce
- 1-2 tbsp ginger chopped, to taste
- 1 clove garlic diced
- 1-2 tbsp sriracha to taste
- 1 tbsp olive oil
- water as needed
FOR THE SALAD
- 3 cups kale chopped
- 1 cup napa cabbage chopped or use pre-cut coleslaw mix
- 1/2 cup matchstick carrots
- 1/4 cup cilantro chopped
- 1/4 cup peanuts chopped
- 2 green onions chopped
Instructions
- Heat the sesame oil in a pan over medium heat. Add the chickpeas, soy sauce, sriracha and garlic powder to the pan. Sauté for 5-7 minutes.*
- While the chickpeas are cooking, prepare the dressing. Combine all of the ingredients in a bowl and stir to combine. Add water until desired consistency is reached. Taste and adjust seasoning as needed.
- To assemble, add kale, cabbage, carrots, cilantro, peanuts, green onions and chickpeas to a bowl. Toss to combine.
- Serve in bowls and top with desired amount of dressing.
Notes
*You can serve this salad with the chickpeas warm, at room temperature or cold the next day.
Servings: 4
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This was so good! Thanks for a great new lunch staple! We had a lot of dressing left over. How long do you think it will last in the fridge? Also wondering how long the tahini dressing will last? We had a lot left over of that last time we made it too.
Both should honestly last for a couple weeks – there is nothing in either dressing that is immediately perishable. So glad you liked this!
Ok. this recipe is not quick and easy but if you have the time you will be very happy with the results. The taste of the dressing is superb. I used more kale than called for. The cabbage adds a great taste. The recipe is really good and I would encourage everyone to try it once.
This dressing though, OMG! I could not stop “taste testing” it! I’m surprised any was left by the time dinner was here lol. I also paired this with your chkn couscous soup, delicious! I’ve been so happy with your recipes that we try(even my meat eater husband) thank you!
Haha – I love a good taste test (or two). So glad you liked both recipes!
Is there a difference in taste with the sesame oil vs. olive oil? I’ve never used sesame oil before.
Ana,
There is a huge difference in taste. I cannot really describe it, Sesame oil is one of those condiments/oils that you only use a bit and it makes a huge difference. It is toasty and nutty tasting. I definitely think that it is a pantry staple.
I agree – it definitely has its own flavor. You should be able to find it at your local grocery store in the “asian” section.
I’m thinking of using my air fryer to really crisp up the chick peas… I’m also using a Dole Asian Chopped Salad mix (minus their dressing) as a shortcut, since it already has kale, carrots, and green onions.
Those all sound like great ideas!
How long would you put the chickpeas in the airfryer for?
Hi Ana – I don’t have an air fryer, so I’m not sure.