Kale Salad with Chickpeas and Grapefruit Vinaigrette Recipe

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This summer kale salad bowl hits all the boxes: plant based protein, crunchy roasted chickpeas, avocado, kale, lettuce, topped with a bright grapefruit vinaigrette. You can even make it vegan by not adding the feta cheese!

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INGREDIENTS

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How to Make Kale Salad with Chickpeas and Grapefruit Vinaigrette

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Preheat the oven to 350 degrees.

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In a bowl combine the chickpeas with the olive oil, vinegar, salt, pepper and paprika. Place onto a baking tray and take to the oven. Bake for 15 minutes.

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Remove from oven and let it cool. Prepare the dressing. Mix the olive oil with garlic, salt and pepper, balsamic vinegar and grapefruit juice.

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Assemble the salad

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Kale Salad with Chickpeas and Grapefruit Vinaigrette Recipe

This summer kale salad bowl hits all the boxes: plant based protein, crunchy roasted chickpeas, avocado, kale, lettuce, topped with a bright grapefruit vinaigrette. You can even make it vegan by not adding the feta cheese!

INGREDIENTS

> Chickpeas > Olive oil > Kale > Lettuce > Grapefruit juice > Balsamic vinegar

How to Make Kale Salad with Chickpeas and Grapefruit Vinaigrette

Preheat the oven to 350 degrees.

In a bowl combine the chickpeas with the olive oil, vinegar, salt, pepper and paprika. Place onto a baking tray and take to the oven. Bake for 15 minutes.

Remove from oven and let it cool. Prepare the dressing. Mix the olive oil with garlic, salt and pepper, balsamic vinegar and grapefruit juice.

Assemble the salad

In a bowl mix the kale with the lettuce, pour half of the dressing and massage the leaves. Top with the grapefruit, avocado, roasted chickpeas the feta cheese. Add more dressing if needed.

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