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Superfood Salad with Easy Roasted Chickpeas Recipe

Superfood Salad with Easy Roasted Chickpeas Recipe

Servings 3 servings
Author Brandon Matzek

Ingredients

For the chickpeas:

  • 1 1/2 cups cooked chickpeas (prepared from dry*)
  • 1 tablespoon olive oil
  • Kosher salt

For the salad:

  • 4 tablespoons olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon tangerine juice (or orange juice)
  • 1 teaspoon tangerine zest (or orange zest)
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • Kosher salt
  • Freshly ground black pepper
  • 2 bunches lacinato kale (also known as Tuscan or dino kale), stems discarded and leaves chopped into bite-sized pieces
  • 3 chioggia beets, roasted, peeled and cut into wedges
  • 1/3 cup cooked quinoa, at room temperature
  • 1/3 cup toasted pistachios, chopped
  • 1/2 cup pomegranate arils
  • Sprouts or microgreens, for sprinkling

Instructions

  1. Start by making the roasted chickpeas. Preheat an oven to 400°F. Place chickpeas on a rimmed baking sheet, and toss with olive oil and a couple pinches of salt. Roast, tossing occasionally, until crispy and golden on the outside and creamy within (about 20 minutes). Season to taste with additional salt, and let cool a bit before using on the salad.
  2. Meanwhile, add olive oil, vinegar, citrus juice and zest, honey and Dijon mustard to a small jar with a couple pinches of salt and a few grinds of black pepper. Secure the lid, and shake until combined. Season to taste with additional salt and pepper.
  3. Place kale in a large bowl, and drizzle over 3 tablespoons citrus vinaigrette. Using your hands, work the vinaigrette throughout the greens, tossing and massaging as needed. The leaves should be glistening with vinaigrette. Let the salad sit at room temperature for 15 - 20 minutes until the kale leaves are tender.
  4. Top the kale with beets, quinoa, pistachios, pomegranate arils and roasted chickpeas. Drizzle the toppings with vinaigrette, then finish with a sprinkling microgreens, salt and pepper. Any extra salad will keep in the fridge for up to 3 days. Extra vinaigrette will keep in the fridge for up to 7 days.

Recipe Notes

*I like to brine the dried chickpeas overnight and then cook quickly in my pressure cooker. You'll need 1/2 cup dried chickpeas for this recipe, but I would recommend preparing the chickpeas in bulk and then using in various dishes throughout the week. They're great with pasta or on salads. You can also blend them up into homemade hummus!