Side dishe for 4

Balsamic Chickpea Kale Salad

Name: Balsamic Chickpea Kale Salad
Total time: 10 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup balsamic vinegar; 2 tbsp extra virgin olive oil; 2 tbsp pure maple syrup; 1 tsp salt; freshly ground pepper (optional); 1 1/2 bunches kale; 1/2 tsp salt; 2 cans (15 oz) chickpeas; 1/2 cup chopped basil; 1/2 cup dried cranberries; 1 cup diced red onion; 1/2 cup roasted and salted almonds; 1 avocado (optional)

Kale and chickpeas are tossed with basil, cranberries, almonds, and avocado in a sweet balsamic dressing.

$2.65per serving $$

10 minstart to table

4servings

American Vegetarian Dairy-free Gluten-free Budget Side dishes Lunches No-cook Spring Summer

Ingredients

1/4 cup balsamic vinegar
2 tbsp extra virgin olive oil
2 tbsp pure maple syrup
1 tsp salt
freshly ground pepper (optional)
1 1/2 bunches kale
1/2 tsp salt
2 cans (15 oz) chickpeas
1/2 cup chopped basil
1/2 cup dried cranberries
1 cup diced red onion
1/2 cup roasted and salted almonds
1 avocado (optional)

Steps

Whisk the balsamic vinegar, olive oil, maple syrup, salt, and pepper in a large bowl.
Strip the kale from its stems and chop it into small pieces.
Massage the kale with the remaining salt for 2 minutes.
Add the chickpeas, basil, cranberries, red onion, almonds, and avocado if using.
Toss the salad with the dressing and let it stand for 3 minutes.

Main ingredient on sale this week? See what to make with canned beans on sale.