kale pomegranate and maple chickpea salad with dijon vinaigrette
A hearty, kicky, colorful salad with crispy maple roasted chickpeas for a bit of crunchy wunchy.
Ingredients
- 1 can chickpeas, drained and dried very well
- 1 tbsp dark brown sugar
- 1 tbsp maple syrup
- 2 tsp ground cinnamon
- 1 tsp smoked paprika
- 6 cups mixed Tuscan or regular kale and arugula (or your favorite hearty greens)
- 1 cup fresh parmesan cheese, grated (omit for vegan)
- 1 avocado, sliced
- 1/2 cup pomegranate arils
- 1/2 cup coconut bacon (optional, see notes)
maple dijon vinaigrette
- 1/3 cup extra virgin olive oil
- 3 tbsp maple syrup
- 2 tbsp white balsamic or apple cider vinegar
- 2 tsp dijon mustard
- 2 cloves garlic, minced
- 1 tbsp fresh thyme, minced
- pinch red pepper flakes
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Combine 1 tablespoon extra virgin olive oil with the brown sugar, maple syrup, cinnamon, and smoked paprika. Spread the chickpeas in one layer on the prepared baking sheet. Roast for 18-20 minutes, tossing once halfway through baking, until crisped and golden. Turn the oven off and crack the door open to let the chickpeas crisp up even more while you prepare the rest of the salad. Sprinkle with flaky sea salt.
- In a glass jar, shake together the olive oil, maple syrup, vinegar, dijon mustard, garlic, and thyme. Taste and adjust salt and pepper.
- In a large bowl, toss the greens with a couple spoonfuls of the dressing, the chickpeas, parmesan (if using), coconut bacon (if using), avocado, and pomegranate arils. Divide into bowls and serve with additional dressing on the side.
Notes
*Coconut bacon: Preheat oven to 350 degrees. Toss 2 cups of unsweetened coconut chips with 2 tablespoons of soy sauce, 2 tablespoons of maple syrup, 2 tsp smoked paprika, 1/2 tsp chili powder, and 1/4 tsp black pepper. Bake for 8-10 minutes, tossing once halfway through cook time, until browned and crisp. It will continue to crisp as it cools.
*Serving suggestion: This salad is great cold or at room temperature! Keep in mind leftover chickpeas will lose their crunch.