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.