Kale Salad with Buffalo Chickpeas
I love this salad!!! I’m not going to hide it, I only discovered Frank’s sauce a few months ago and I’ve loved cooking with it ever since. It’s vinegary and just spicy enough! So I developed this salad to highlight it, and I’m delighted with the result!
- Servings: 4
- Preparation time: 15 minutes
- Cooking time: 25 minutes
Ingredients
Buffalo Chickpeas
- 1 can 540 ml chickpeas, rinsed and drained
- 1 clove garlic, minced
- 1 tablespoon (15 ml) olive oil
- 3 tablespoons (45 ml) buffalo sauce
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Creamy Mustard Dressing
- 1/3 cup (45 g) cashews, soaked for 15 minutes in boiling water
- 1/4 cup (60 ml) water
- 2 tablespoons (30 ml) Dijon mustard
- 1 tablespoon (15 ml) buffalo sauce
- 2 tablespoons (30 ml) mayonnaise
- 2 tablespoons (30 ml) lemon juice
- 2 teaspoons (10 ml) honey
- 1 clove garlic, minced
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
Kale Salad
- 6 cups (180 g) kale, coarsely chopped
- 1 English cucumber, cubed
- 1/2 cup (20 g) coarsely chopped parsley
NEW - MY BOOK!!
Saveurs Festives
I’m finally introducing my first cookbook!! "Saveurs Festives" features over 100 recipes to celebrate every moment of everyday life. Breakfasts to start your day off right, hearty salads, quick weeknight dinners, comfort food, irresistible desserts, as well as recipes perfect for cocktail hours and large gatherings.
I really can't wait for you to check it out!
Pre-order
Preparation
Buffalo Chickpeas
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a bowl, combine all the chickpea ingredients. Transfer to the baking sheet and bake for 20 minutes, finishing with broiling for 2 minutes.
Creamy Mustard Dressing
- In a blender, blend all dressing ingredients until very smooth.
Kale Salad
- In a large bowl, toss all the salad ingredients with the dressing and crispy chickpeas.
