This kale salad with roasted chickpeas is a bright and summery recipe, thanks to the grapefruit vinaigrette. This summer 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!
This post was originally posted in June 2019 but has been updated to fit Randa Nutrition’s messaging on Realistic Nutrition.
Summer Kale Salad Recipe
Salads shouldn’t be little bitty snacks, they need to be a complete meal that will keep you full. Thankfully I can show you how to do that (and this recipe is a great example).
By adding healthy fats, protein (in this case, the roasted chickpeas), and a homemade vinaigrette this kale and chickpea salad recipe will fuel your day. It’s a great lunch to have as the high fiber and mix of healthy fats and protein paired with the veggies (carbohydrates) will keep your blood sugars stable and your energy consistent.
What does this mean? This means you’ll be full and not starving within the hour (big win).
Make it for lunch or dinner, either works fine. It’s a great lunch to bring on the go.
Can You Detox from Food?
Originally I titled this a detox salad, and it bugged me. It bugged me because I used a buzzword that I knew was BS. So to stay true to what Randa Nutrition is about I have reworked the title and I wanted to explain why.
So can can you detox for food?
Short answer: no.
However, you can detox naturally because your body has all the tools to do it for you.
Your body is smart: homeostasis and what not.
What this summer kale salad does do is fuel your body to work at its best. It’s complete with nutrient-dense foods like kale, chickpeas, grapefruit, etc.
How to Roast Chickpeas
Preheat your oven to 350F (or higher, it’s totally up to you I have done this at all temperatures and times). Add the chickpeas in a bowl with the olive oil, vinegar, salt, pepper and paprika.
Place onto a baking tray and take to the oven. Bake for 15 minutes.
Store them in a reusable container in the fridge.
I love making roasted chickpeas at home, they’re perfect for snacks and to use in salads, like this grapefruit kale salad recipe.
I usually double or triple the batch to have enough on hand, they are a delicious snack!
Hot tip: If you want the chickpeas to be crunchier just bake them for a bit longer.
Grapefruit Vinaigrette Recipe
The grapefruit salad dressing is incredibly delicious!
It’s bright, summery, and I don’t want to sound like one of “those people” but it legit dances on your tongue.
It lasts for up to 5 days in the fridge so it’s a great dressing to have on hand for your everyday salads, in addition to this summer salad recipe.
Want a different citrus vinaigrette? You can swap the grapefruit juice for orange juice for an orange vinaigrette.
I think you’re going to love this, it’s one of my favorite recipes for kale salad dressing.
By popular request, I am slowly adding container counts for those of you following the Ultimate Portion Fix. This way you can see if it works for your plan for Beachbody programs like 21 Day Fix, LIIFT4, 80 Day Obsession, and 10 Rounds.
Full recipe: 4 green, 1 purple, 4 yellow, 2 blue, 4 orange, 6 tsps.
Per serving: 1 green, 1/4 purple, 1 yellow, 1/2 blue, 1 orange, 1 1/2 tsps.
How to Make a Summer Kale Salad
Healthy Salad Recipes on Randa Nutrition
- Roasted Summer Veggie Salad Bowls Recipe with Sundried Tomato Vinaigrette
- Easy Cheeseburger Salad Recipe
- Mexican Quinoa Salad Recipe
- Mediterranean Quinoa Salad
- Thai Chicken Veggie Noodle Salad with Creamy Peanut Dressing
Pro tip: Did you know that massaging the kale with the vinaigrette helps to make the leaves softer and easier to chew? Give it a try!
Add this to this week’s meal plan whether you’re planning on your own or using the Dinner Done Daily Vault to meal plan for you.
Speaking of meal plans…
Kale Salad with Chickpeas and Grapefruit Vinaigrette
For the roasted chickpeas:
For the salad:
- 2 Cups kale shredded
- 2 Cups lettuce shredded
- ¼ Cup feta cheese crumbled
- ½ Grapefruit segmented
- 1 Avocado sliced
For the dressing
- ⅓ Cup olive oil
- 1 Clove garlic grated
- 2 Tbsp grapefruit juice
- 1 Tbsp balsamic vinegar
- Salt and pepper to taste
- 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.
- Assembly 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.