Kale Salad with Crispy Chickpeas, Avocado, and Cilantro Jalapeño Dressing


Anyone who knows me knows that I love avocados, especially in salads. I try to keep my salads plant-based, and avocados add that necessary creaminess to the dish. I also love the contrast between a soft avocado and crisp lettuce, which is why avocados also go well with another favorite of mine, crispy chickpeas.

This salad is refreshing and flavorful, and it of course features avocado. For this recipe, I used Avocados from Chile. Avocados are high in fiber, minerals, and good fats, and I love adding them to my food not only for taste, but for their nutrients as well..

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Ingredients (serves 2)


  • 1 (14.5 oz) can chickpeas, rinsed, drained & patted dry

  • 1 tablespoon + 1 teaspoon extra virgin olive oil, divided

  • 1/4 teaspoon paprika

  • 1/4 teaspoon chili powder

  • Salt

  • Pepper

  • 2 1/2 cups roughly chopped kale

  • 5-6 cherry tomatoes, halved lengthwise

  • 1 tablespoon thinly diced red onion

  • 1 Chile avocado, diced

  • 1 tablespoon raw pumpkin seeds

  • 1 tablespoon hemp seeds

Cilantro Jalapeño Dressing

  • 1 medium jalapeño, sliced

  • 1/2 cup cilantro, stems removed

  • 2 tablespoons raw, unsalted cashews

  • 1 clove garlic

  • Juice of 2 limes

  • 2 tablespoons apple cider vinegar

  • Pinch of salt

1. Preheat oven or toaster oven to 425 F. Spread chickpeas on an aluminum foil-lined baking sheet. Drizzle 1 tablespoon olive oil over the chickpeas, and top with paprika, chili powder, and a dash of salt and pepper. Toss the chickpeas in the oil and spices using your hands, and then bake for 20-30 minutes until chickpeas are golden and crispy.

2. While chickpeas are cooking, prepare the rest of the salad. Add kale leaves to a bowl, and top with the remaining 1 teaspoon of olive oil and a dash of salt. Massage the kale using your hands to soften. Top the kale with cherry tomatoes, red onion, and avocado. When chickpeas are ready, add to the bowl.

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3. Prepare the dressing together by blending the ingredients together in a blender or food processor until smooth.

4. Drizzle dressing over salad, and top with pumpkin seeds and hemp seeds. Toss salad, and serve.

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Thank you to Avocados from Chile for sponsoring this post! All opinions expressed here are my own

Carina WolffComment