Chopped Kale and Chickpea Salad

After being away for a while, it feels weird to be back. Even though this is my own virtual little space I can’t shake off the awkwardness like it’s a first day of school after a long summer break. So I am just going to cut to the chase and tell you about the salad I made and that I completely forgot about. 

I chopped kale, smashed chickpeas and drizzled vinegary honey dressing all over. I even had time to let it marinate before a potluck BBQ I was going to attend…at a farm. I was so enamored by the farm life, the great outdoors, off-roading with a jeep (dream come true), attempting to fish, and mingling with other people. It was great! The kale and chickpea salad, however did the opposite and stayed inside…more specifically inside a cooler and came home with me only to be eaten for breakfast and lunch the next day. 



The good thing is that the salad goes well with scrambled eggs on a toast, by itself, or it can be made more substantial by adding hearty grains. This is a very sturdy salad that stays good (without being soggy) for a couple of days. The dressing is a simple red wine vinegar, olive oil, and honey mixture which is just enough to cover it however, if you are eating the salad right away you might want to increase the amount of dressing by a little bit.


I get a wee bit excited about heirloom tomatoes especially at this time of the year but cherry or grape tomatoes should be fine as well. I suggest you use this recipe as a guide, add more tomatoes, chickpeas, less kale etc and adjust the quantity as needed. 

Chopped Kale and Chickpea Salad

about 4 servings


4 cups chopped kale 
1-16 oz can garbanzo beans, rinsed, drained, and roughly chopped
12-15 small heirloom tomatoes, quartered
1/2 onion, thinly sliced
1/4 cup red wine vinegar
3 tablespoon olive oil
2 tablespoon honey
salt and generous amount of fresh cracked pepper


-In a large bowl combine kale, chickpeas, tomatoes, and onion.
-In a small bowl, mix red wine vinegar, olive oil, honey, salt and pepper until mixed well.
-Pour it over the salad mix and combine everything together.
-Taste and adjust seasonings as necessary.  

If you follow me on instagram, you probably know that I have been eating dumplings,pizza, or some sort of avocado and black beans lately…I need to change that and bring more salads into my life. Send help! 

To get on the salad train, here are some of my favorites:

Leek, Green Apple, and Walnut Salad
Spring Green Salad with Pomegranate Seeds & Blood Orange Vinaigrette
Barley & Chickpea Salad with Dates & Goat Cheese
Sprouted Mung Bean & Cilantro Salad
Orzo Salad with Tahini Lemon Dressing


Dixya Bhattarai

Dixya Bhattarai

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