RECIPE: Spicy Chickpea & Kale Salad

This Chickpea & Kale Salad is similar to your standard chickpea mash, but with a little spice and greens thrown in. It’s creamy, full of flavor, and easily customizable! Pair it with some celery + carrot sticks for a quick snack or turn it into a main meal as a big salad or sandwich. 

I love the accidental, throw-together meals that end up being share-worthy. The recipe I’m about to share with you is one of those meals! I can’t take full credit for this creation…I have my hubby to thank. Sometimes he uses ingredients I wouldn’t normally think to combine and also has a heavier hand for spices, but more often than not, the outcome is delicious and packed with flavor. The day he threw this together, I made him give me the rundown on the ingredients he used, but he couldn’t tell me measurements…go figure! So the trials began. I’m excited to share a savory recipe with you – it’s been a while!

Before I dive in, I have to talk about our little addiction. A few months ago we discovered Jeff’s Naturals Diced Tamed™ Jalapeno Peppers and can’t get enough. They’re so good that we were going back and buying a jar a week! We’ve been throwing them in tacos, sauces, salads, pasta, and more. I don’t normally buy jarred products like this, but not only is the jar labeled ‘vegan and gluten-free’ but it’s also non-GMO, free from sulfites, and citric acid. If you haven’t guessed it by now, these jalapenos make an appearance in this recipe 🙂

SPICY CHICKPEA & KALE SALAD

{vegan, gluten-free, soy-free, oil-free option}

Serves 6-8

What you need:

• 1 bunch of organic kale
• 2 tsp granulated garlic
• 1/4 tsp Himalayan salt
• 3 cups of cooked chickpeas
• 1 garlic clove, minced
• 2 TBSP Jeff’s Naturals Diced Tamed™ Jalapeno Peppers*
• 1 tsp garam masala
• 1 tsp smoked paprika
• 1/4-1/2 tsp cayenne
• 1/4 cup – 1/2 cup soy-free vegan mayo*
• 2 TBSP (or more) diced red onion
• Optional add-ins: chopped carrot, red bell pepper, or tomatoes

*We love this homemade version (but omit the sriracha) or you can use Soy-Free Vegenaise

How to:

1. Tear the leaves of kale away from the stem and wash thoroughly. Shake the water off, but don’t worry about getting the kale completely dry because any water remaining will aid in cooking. Transfer to a large mixing bowl and toss it with the granulated garlic and salt.
2. Add the kale to a pan, cover with a lid, and cook on medium heat. Stir frequently and if needed, add a splash of veggie broth or oil. Cook for about 4-5 minutes or until the kale is softened/tender.
3. Next, throw your chickpeas, cooked kale, jalapenos, and seasonings into a food processor. Pulse until broken down into smaller pieces*
4. Transfer to a large mixing bowl and fold in your mayo one tablespoon at a time, until you reach your desired consistency. If you want a super creamy texture, go heavier on the mayo. Then fold in the diced red onion*
5. Add to a bed of lettuce, in a sandwich, spread between two tortillas and warmed up, or as is!

NOTES:

*I have not tried making this with fresh jalapenos, but I imagine they would produce a higher heat/spice level – I probably wouldn’t throw in 2 TBSP off the bat! The jalapenos I used are fairly mild/tame.

*If you prefer a smoother consistency as opposed to the chunkier way I’ve done – add your mayo and onion directly into the food processor instead of folding it in. Process until smooth.

**If you or your kiddo don’t like spicy, simply omit the jalapenos and either cut the spices back or omit all together.

Here we enjoyed it in a sandwich with red leaf lettuce, thick slices of homemade cashew cheese, extra red onion slices, and a smear of vegan mayo…

 

Thanks for stopping by!

❤