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!
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- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Servings: 4
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
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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.
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