A quick, healthy, and flavorful kale salad with protein-packed chickpeas, fresh basil, and crunchy almonds. Perfect for a light summer dinner! Vegan and gluten-free!
If Columbus had a beach, I would surely bring it this salad.
I would pack it up in the cutest beachy Tupperware and place it oh-so-neatly atop a red checkered tablecloth in a white wicker basket. Since there would likely be extra space in the picnic basket, I would perhaps pack a bottle of red vino as well. And maybe some crispy crackers with hummus. Because what’s a beach party (or any party for that matter) without wine and hummus?
I’m the weird friend that brings a snack and/or meal with me on all my adventures. When I went to Europe last summer, I was known for whipping out a baggie (from my way over-full purse) full of smooshed, melted no-bake bites. They looked like poo. They tasted like heaven. My friends made fun of me, but I think they were just a little jealous.
So a summer adventure to my fantasy Ohio beach is no different. This salad is perfect for summer soirées because it hits each taste bud in just the right spot and has every exciting flavor and texture known to womankind. First we’ve got our super nutrient-dense kale (which is pretty much there for color and nutrition and pretty meh in the texture department), our sweet, chewy dried cranberries, crisp red onion, creamy avocado, crunchy almonds, and fresh basil.
I think fresh basil is one of my favorite things about summer besides ice cream and cherries and pools and hotness. It has an unparalleled fresh flavor that pairs magically with so many different things. It’s not just for fresh mozz, my friends! Toss a handful in a salad, in vegan lasagna, or even in your H20 with some sliced cucumber. Nom.
Plus, since it’s a salad, you’ll still feel super cute in your bikini after scarfing down three servings. Perf!
So what if my summer adventure means going to a pool full of children rather than riding the waves in an exotic wonderland? As long as I’ve got good food in my belly and good friends to laugh with, I’m a happy Hummusapien.
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A quick, healthy, and flavorful kale salad with protein-packed chickpeas, fresh basil, and crunchy almonds. Perfect for a light summer dinner! Vegan and gluten-freel
Ingredients
For the dressing:
- 1/4 cup balsamic vinegar
- 2 tbsp extra virgin olive oil
- 2 tbsp pure maple syrup
- 1 tsp salt
- Freshly ground pepper, to taste
For the salad:
- 1 1/2 bunches kale, stems removed and chopped
- 1/2 tsp salt
- 2-15oz cans chickpeas, drained and rinsed
- 1/2 cup chopped basil
- 1/2 cup dried cranberries
- 1 cup diced red onion
- 1/2 cup roasted and salted almonds, roughly chopped
- 1 avocado, cubed (optional)
Instructions
- Place the dressing ingredients in a small bowl. Whisk to combine.
- Place chopped kale in a large bowl. Sprinkle with 1/4 tsp salt. Massage salt into leaves until kale softens and turns a bit darker in color.
- In a medium bowl, combine chickpeas, basil, cranberries, red onion, almonds, and avocado. Toss to combine. Dump mixture into bowl with chopped kale.
- Add dressing and stir to combine. Serve with additional almonds on top.
This salad has everything I love in it–everythingggggg, including maple syrup in the dressing? Sounds amaze.
This looks SO good! I love a kale salad with some crunch to it!
Now all I can think about is taking the rest of the day off and eating this delish salad at the lake. It looks soooo good! Always a fan of a hearty salad I can pack up and take with me, and I’m loving this idea of basil with my kale. Hope you have a great weekend, dear!
Fresh basil is the best! Really, I’m loving any fresh herb right now! Currently my fridge reeks of Dill, hahaha!
Love that you made a homemade dressing, balsamic is my fav! I love how those almonds are like healthy croutons, gotta have that crunch!
oh mannn these are my FAVORITE kinds of salads. ones completely covered in nuts and cranberries and tossed in a homemade dressing. i cant wait to try this!
This sounds like the perfect beach picnic salad. I loveeee it.
★★★★★
Pretty sure the only ingredient I need to buy for this is kale, as i always have all the other stuff around! This is going to be this week’s lunch, looks delish!
This looks great! I absolutely love fresh basil from the farmer’s market, and I bet the balsamic dressing compliments it perfectly 🙂
Mmmm basil from the farmer’s market would really put this on top!
Hi lady! Just wanted to let you know I made this salad last night for a potluck I hosted at my house and it was deeeeee-licious!! I’ve already been asked by three of the women for the recipe. I only wish I had made a double batch because it would have been awesome to have leftovers for lunch today. Thanks for the great recipe!
Wowza! That’s so fabulous to hear, Erika! Thanks for letting me know 🙂
I have concern/question about the amount of chickpeas listed in the recipe, 2-125oz cans? As much as I love chickpeas that seems a bit much.
Hello
This sounds amazing !!
Would it be ok to replace the maple syrup by golden syrup ?
Thanks again for this beautiful recipe 🙂
I don’t see why not! 🙂
made this for dinner and it turned out super yummy. I ended cutting the oil, cranberries and almonds in half to cut some of the fat and sugar and i didn’t even notice…i will DEF make this again. it tasted so fresh and healthy! =)
★★★★★
Hi! I came across this recipe on Pinterest and made it today for my lunches this week at work. Holy yum!!! This salad is super delicious and I know it will be a great go to for this summer as well.
I was curious, however, what the nutritional values of this salad is and also how much would you consider as 1 serving. 🙂
Thank you so much!
★★★★★
Awesome! It’s one of my favorites. I don’t calculate nutrition information for a variety of reasons but feel free to enter the recipe into a nutrition calculator like My Fitness Pal. I would say a serving is different for everyone, and to eat until you’re satisfied. Per the recipe, it serves 4-6 depending on if it’s a main dish or side dish.