Creamy Kale Salad with Crispy Chickpeas

Autumn is coming. For anyone with kids, you’ll likely be starting to get worried about the inevitable colds coming on. That’s why it’s so important to be getting lots of vitamins and minerals in to our systems! Fight off those winter colds!

So, when it comes to nourishing our bodies with wholesome ingredients, there are few combinations as satisfying and nutrient-packed as the dynamic duo of chickpeas and kale. This Kale Salad with Crispy Chickpeas recipe isn’t just a salad; it’s a vibrant celebration of flavours, textures, and health benefits all neatly packed into one delicious bowl. I love it.

What Tenderises Kale?

Tenderising kale involves breaking down its tough cell structure to make it softer and more palatable. There are a few methods you can use to tenderise kale:

1. Massage with Oil: One of the most common methods is to massage the kale leaves with a small amount of olive oil or your preferred salad dressing. Gently rub and knead the leaves with your hands for a few minutes. This action helps to break down the cellulose structure in the kale, making it more tender.
   
2. Acid: Acidic ingredients like lemon juice or vinegar can help tenderise kale. After removing the tough stems and chopping the leaves, drizzle them with lemon juice or vinegar, and let them sit for a few minutes. The acid softens the kale.
   
3. Marinating: Allow the kale to marinate in your salad dressing for at least 5-10 minutes before serving. This gives the dressing time to penetrate the leaves and tenderise them.
   
4. Blanching: If you prefer a cooked kale salad or want to use kale in a warm dish, blanching is an option. Bring a pot of water to a boil, briefly dip the kale leaves in the boiling water for about 2-3 minutes, then immediately transfer them to an ice bath to cool. This blanching process softens the kale.
   
5. Time: Sometimes, simply letting the kale sit for a while with dressing or other ingredients can help soften it naturally. This is especially true when making kale salads in advance, as the kale continues to tenderize as it sits.

Remember that kale is a sturdy green, so it won’t become as soft as more delicate salad greens like spinach or arugula. However, these methods can help make it more enjoyable to eat while retaining its nutritional benefits.

Introducing My Kale Salad with Crispy Chickpeas

Here’s why I’ve included each ingredient (and how they contribute amazingly to this Kale Salad with Crispy Chickpeas)…

1. Curly Kale (150 grams, thick stems removed):
   
   • Texture: Kale adds a hearty and slightly chewy texture to the salad when raw.
   • Nutrients: Kale is rich in vitamins (e.g., vitamin A, vitamin K, vitamin C), minerals (e.g., calcium, potassium), and dietary fiber.
   • Flavor: Kale has a mildly earthy and slightly bitter flavor, which contrasts nicely with the creaminess of the avocado and the spiciness of the chickpeas.
     
2. Avocado (1/2 large, cubed):
   
   • Creaminess: Avocado adds a creamy and buttery texture to the salad, balancing the kale’s texture.
   • Healthy Fats: Avocado is a source of healthy monounsaturated fats, which provide satiety and a pleasant mouthfeel.
   • Nutrients: Avocado also contributes vitamins (e.g., vitamin K, vitamin E, vitamin C) and dietary fiber.
     
3. Crispy Chickpeas:
   
   • Texture: The crispy chickpeas provide a satisfying crunch to the salad, adding an enjoyable contrast to the soft avocado and kale.
   • Flavor: The chickpeas are seasoned with olive oil, smoked paprika, cayenne pepper, garlic powder, and onion powder, creating a smoky, spicy, and savory flavor profile that complements the salad’s overall taste.
   • Protein and Fiber: Chickpeas are a good source of plant-based protein and dietary fiber, making the salad more filling.
     
4. Olive Oil (2 tbsp):
   
   • Flavor and Moisture: Olive oil adds a mild fruity flavor and helps coat the kale leaves, preventing them from being overly dry.
   • Healthy Fats: Olive oil provides healthy monounsaturated fats, which contribute to the overall richness of the dish.
     
5. Salt (1 pinch):
   
   • Seasoning: Salt enhances the flavors of all the ingredients, helping to balance and harmonize the taste of the salad.
     
6. Smoked Paprika (2 tsp):
   
   • Flavor: Smoked paprika imparts a smoky, slightly sweet, and mildly spicy flavor to the chickpeas, elevating their taste.
     
7. Cayenne Pepper (1/2 tsp):
   
   • Heat: Cayenne pepper adds a spicy kick to the crispy chickpeas, providing a contrast to the other milder salad components.
     
8. Garlic Powder (1 tsp) and Onion Powder (1 tsp):
   
   • Flavor: These seasonings contribute savory and aromatic notes to the chickpeas, enhancing their overall taste.

And here’s the ingredients for my Tahini Dressing (the perfect Kale Salad dressing)…

1. Tahini (1/2 cup): Tahini is a paste made from ground sesame seeds. It is a key ingredient in many Middle Eastern and Mediterranean dishes. It adds a rich, nutty flavor and a creamy texture to the dressing.
   
2. Nutritional Yeast (1 tbsp): Nutritional yeast is a deactivated yeast commonly used as a seasoning and flavor enhancer in vegan and vegetarian dishes. It has a cheesy, nutty flavor and is often used to provide a savory, umami taste to recipes.
   
3. Capers (1 tsp): Capers are small, pickled flower buds that add a burst of tangy and briny flavor to the dressing. They can be quite intense in flavor, so a small amount goes a long way.
   
4. Capers Brine (1 tbsp): Capers brine is the liquid that capers are pickled in. It has a salty and briny flavor, which complements the capers and adds a salty element to the dressing.
   
5. Lemon Juice (1 lemon, juiced): Lemon juice provides acidity and a bright, citrusy flavor to the dressing. It helps balance the richness of the tahini and adds a refreshing quality.
   
6. Dijon Mustard (1 tsp): Dijon mustard is a type of prepared mustard that has a sharp and slightly tangy flavor. It acts as an emulsifier in the dressing, helping to bind the ingredients together while also adding a subtle kick.
   
7. Garlic (1 clove, minced): Garlic adds a pungent and savory flavor to the dressing. It can be adjusted to taste; using one clove as specified in your recipe will provide a mild garlic flavor.
   
8. Salt (1 pinch, to taste): Salt enhances the overall flavor of the dressing and helps balance the other ingredients. The amount can be adjusted based on your personal preference.
   
9. Cold Water (1/4-1/2 cup, depending on desired thickness): Cold water is added to adjust the consistency of the dressing. The quantity can be varied to achieve the desired thickness. More water will make the dressing thinner, while less water will keep it thicker.

Can You Eat Kale Raw in a Salad?

Yes, you can absolutely, 100%, no questions asked, eat kale raw in a salad. In fact, raw kale is a popular ingredient in many salads (including this kale salad). However, there are a few things to keep in mind when using raw kale in salads:

1. Remove Tough Stems: Kale stems can be quite tough and fibrous, so it’s a good idea to remove them. Simply strip the leaves from the stems, or you can even massage the kale leaves with a bit of olive oil to soften them before using them in your salad.
   
2. Massage the Kale: Massaging kale helps to break down some of its natural toughness and bitterness. To do this, simply drizzle some olive oil over the kale leaves and use your hands to massage them gently for a few minutes until the leaves become slightly tender.
   
3. Pair with Complementary Ingredients: Kale’s slightly bitter and earthy flavor pairs well with ingredients that provide contrasting flavors and textures. Avocado, citrus fruits, nuts, seeds, and a flavorful dressing can balance out the taste of raw kale.
   
4. Let It Sit: Allowing the salad to sit for a few minutes after preparing it can help the flavors meld together and make the kale even more palatable.

Raw kale is not only nutritious but also adds a hearty and crunchy element to your salads. It’s an excellent source of vitamins, minerals, and dietary fiber, making it a great addition to a healthy meal.

How Do You Get the Bitterness Out of Kale Salad?

To reduce the bitterness of kale in your kale salad (or indeed, any salad), you can follow these steps:

1. Remove the Tough Stems: Kale stems tend to be more bitter and tougher than the leaves. Remove the stems by holding the base of the stem and pulling the leaves away with your other hand. You can use only the tender leafy parts for your salad.
   
2. Massage the Kale: Massaging kale helps break down its tough cell structure and reduces bitterness. Place the kale leaves in a large bowl, drizzle a small amount of olive oil (or another preferred dressing) over them, and then gently massage the leaves with your hands for a few minutes. This process helps to tenderize the kale and mellow its bitterness.
   
3. Add Acid: Acidic ingredients like lemon juice or vinegar can help balance the bitterness of kale. Consider adding a squeeze of fresh lemon juice or a light vinaigrette dressing to your salad.
   
4. Let It Rest: After massaging and dressing the kale, let it sit for about 5-10 minutes before adding other salad ingredients. This resting period allows the kale to marinate and further reduces bitterness.
   
5. Balance with Sweetness: Adding a touch of sweetness can counteract bitterness. You can include ingredients like dried fruits (e.g., cranberries, raisins), honey, maple syrup, or even thinly sliced fruits (e.g., apples, pears) to provide a sweet contrast.
   
6. Pair with Creaminess: Creamy elements like avocado or a creamy dressing can also help balance the bitterness of kale by providing a contrasting texture and flavor.
   
7. Mix with Other Greens: If you find kale too bitter, you can mix it with milder greens like spinach, arugula, or romaine lettuce to dilute the bitterness.