Curry Kale Salad with Chickpeas & Almonds
This Curry Kale Salad is hearty, wholesome, and packed with flavor – making it a great side or main! Vegan, Grain Free, and Nut Free
- Prep Time: 15 Mintues
- Cook Time: 0 Minutes
- Total Time: 0 hours
- Yield: Serves 2-4 1x
- Category: Salad
- Method: No Bake
- Cuisine: American
Ingredients
Scale
- 1 head curly or lacinato kale, de-stemmed and chopped
- 1/2 cup Curry Tahini Dressing, plus more to taste
- 2 carrots, peeled and grated
- 2 cups (328 g) chickpeas, drained and rinsed if using canned
- 1/2 cup (55 g) slivered almonds
- 1/2 cup (69 g) Quick Pickled Red Onions
- 1/4 cup (42 g) raisins
Instructions
- Add the chopped kale to a large bowl and pour the dressing over it. Use clean hands to massage the dressing into the kale for 45 to 60 seconds, until the kale is tender and has reduced in volume.
- Fold the carrot, chickpeas, almonds, pickled onions, and raisins into the salad. Once everything is well-incorporated, transfer to serving plates and top with an extra drizzle of dressing.
- Serve as desired; leftovers will keep in the fridge for up to 5 days.
Notes
- Substitutions: raisins can be replaced with dried cherries or fresh grapes, cut in half. Pickled red onions can be replaced with 1/4 cup of thinly sliced red onion or shallot.
- Meal Prep: I suggest making this recipe with 1/2 cup of the salad dressing, then bringing more in a separate container! The kale can be stored pre-mixed with the dressing and will not wilt. You can also choose to store the slivered almonds separately, as they do soften once mixed into the salad.
Find it online: https://frommybowl.com/curry-kale-salad-chickpeas/