Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.
I know…snooze –> I made a salad.
Totally get it. I get it, even though it’s a Creamy Chickpea Kale Salad. People hate salads. Salad expectations are low and there are a million other ways to get your veggies in. After all, it’s hard to get excited when you have a bowl of wilted lettuce in front of you. Are you thinking maybe, just maybe it MIGHT taste good enough to eat if I put enough dressing on it.
STOP. Put it down and step away from the dressing.
Firstly, if this sounds like you, I can’t believe you’ve ridden it out with me this long already. But, if you stuck it out with me this long, know that this is the salad you never knew you needed.
The flavors combos in this salad are life. Uhm…garlic anyone?
Honestly, if you add yourself some protein, this could be a main dish. That’s all you need since it packs in most of the nutrients you need. We’ve got lots of fiber, healthy fats, some complex carbs, and plenty of vitamins and minerals to go around.Not to mention it’s pretty no fuss. Tear apart some kale, toss in your chickpeas, dice up some scallion, and mix up your sauce. Just don’t forget the kale massage, k? Then toss it together and you’ve got a dreamy salad.
Sure, go ahead. Eat that deliciousness right away. Or you could let it sit a few hours and really soak up that flavor. Now that’s the best. Although it says it serves four, you may like it so much that is only serves one or two. I’m not messing around when I say this Creamy Chickpea Kale Salad is good.
You know you want more recipes like this Creamy Chickpea Kale Salad. Then subscribe to the SLN weekly for all the deets on our latest and tastiest recipes! Otherwise, be sure to grab some of our other favorite breakfast recipes before you go! If you decide to whip up a batch of Creamy Chickpea Kale Salad, let me know how long it took you to polish it off on Insta! Find me at –> #stephanieleenutrition on Instagram.
| Prep Time | 10 minutes |
| Passive Time | 60 minutes |
| Servings |
servings
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- 4 cups kale, coarsely chopped
- 2 teaspoons lemon juice
- 1 15 ounce can chickpeas, drained and rinsed
- 1 small shallot, diced (approximately 1/8 cup)
- 1/4 cup sliced almonds
- 1/2 cup plain, dairy free yogurt (I use Kite Hill)
- 2 tablespoon Primal Kitchen Avocado Mayo
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- pink Himalayan salt and pepper, to taste
- 1/8 cup fresh parsley, chopped optional for garnish
Ingredients
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|
- Strip leaves from rinsed kale stems. Coarsely chop or tear apart. Add kale and lemon juice to a large bowl. Using your hands, massage the kale leaves to tenderize.
- Add chickpeas, shallots, almonds, and parsley to the bowl, set aside. In a small mixing bowl, combine mayo, yogurt, garlic powder, cumin, salt, and pepper. Stir until smooth. Fold the sauce into the salad until evenly coated. Place in the refrigerator to chill for at least one hour.
