Looking for a fun salad? Try crispy chili roasted chickpeas with massaged kale & cabbage tossed in probiotic ginger lime vinaigrette!
This post has been sponsored by GT’s Living Foods. As always, all thoughts and opinions remain my own but I am proud to partner with like-minded and quality driven brands. Thanks for supporting the growth of Miss AK!
Making salads like this is really cathartic for me. I had a roundabout plan for this little diddy, but I went to the market (I love saying market) and just sort of bought all of my favorite things. Kale, purple cabbage, radishes, tomato. Oh and cucumber. Love me some cucumber.
I came home, roasted these chickpeas, which can absolutely be eaten on their own and used as a party snack, and chopped, sliced and diced my way to happiness.
It’s really important to massage the dressing into the kale and cabbage and let it sit while the chickpeas roast before serving it. The acid in the dressing softens these vegetables, making their flavor shine…and making them much easier to eat.
Speaking of the dressing. THE DRESSING. It uses my favorite ingredient of all. GT’s Living Foods Gingerade Kombucha. This is my go-to flavor of kombucha. I drink it at least 4 times a week. I have so much fun playing around with all of their flavors and products, but this one is it for me, baby.
It’s a classic vinaigrette; about equal parts acid and oil, and I lightly sweetened it with maple syrup to round out the flavor. You are absolutely going to LOVE this salad. I know it. So, get ready to glow with me on this one!
LET’S GET TO IT!
Crispy Chili Roasted Chickpea & Kale Salad with Ginger Lime Vinaigrette
Looking for a fun salad? Try crispy chili roasted chickpeas with massaged kale & cabbage tossed in probiotic ginger lime vinaigrette!
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 2, 16 oz. cans chickpeas drained and rinsed
- 1/4 cup + 1 Tablespoon olive oil, divided
- 2 teaspoons chili powder
- 1 teaspoon salt, divided
- about 4 cups chopped kale
- 1/2 head purple cabbage, sliced
- 1/4 cup GT’s Living Foods Gingerade Kombucha
- 1 lime, juiced
- 2 teaspoons maple syrup (or to taste)
- 1 Tablespoon chopped, fresh cilantro
- 1/2 cucumber, diced
- about 5 radishes, sliced
- 1–2 tomatoes, diced
Instructions
- Preheat the oven to 425 degrees.
- Dry the chickpeas and add them to a sheet pan with the olive oil, chili powder, and salt
- Roast in the oven for 30-35 minutes, or until very crunchy.
- While the chickpeas roast, add the chopped kale and sliced cabbage to a bowl.
- To make the dressing, combine the kombucha, lime, maple syrup, and cilantro in a jar with a lid or a bowl. Put on the lid and shake or whisk vigorously.
- Pour about 1/3 of the dressing over the kale and cabbage and massage it in for about 30 seconds. Allow it to sit and soften while you prepare the rest of the salad.
- Cut up the cucumber, radish, and tomatoes and top the salad.
- When the chickpeas have roasted, sprinkle them on top. Dress the salad right before eating it and serve!
xoxx,
Miss AK
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