Best 2 Kale Salad With Chickpeas In A Jar Recipes

Looking for a healthy and refreshing salad that's packed with flavor? Look no further than this kale salad with chickpeas in a jar! This vibrant salad is made with fresh kale, chickpeas, red cabbage, carrots, and a tangy lemon-tahini dressing. It's the perfect meal prep lunch or light dinner option. Plus, it's easy to make and can be tailored to your own taste preferences.

In addition to the kale salad, the article also includes recipes for a variety of other salads in a jar, including a quinoa salad, a black bean salad, and a Mediterranean salad. These salads are all healthy, delicious, and easy to make. They're perfect for busy weeknights or for taking on the go.

Check out the recipes below so you can choose the best recipe for yourself!

KALE AND CHICKPEA SALAD

Kale and Chickpea Salad image

Provided by Giada De Laurentiis

Time 1h25m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 cup apple cider vinegar
1/3 cup sugar
1/2 teaspoon kosher salt
1 small red onion, halved, thinly sliced and rinsed
One 15-ounce can chickpeas, drained well and dried on paper towels
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon zaatar or dried mint
1/2 teaspoon kosher salt
2 bunches Tuscan kale, sliced thin
1/2 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons champagne vinegar
1/2 cup crumbled feta
1 teaspoon zaatar

Steps:

For the onions: Preheat the oven to 400 degrees F.
Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.

SALAD IN A JAR

Salad in a Jar image

Besides my cast-iron skillet, I love using a mason jar. Here, it's the perfect vessel for making a prep-ahead salad. I fill the bottom with the vinaigrette, then top with hearty greens, sliced plums, crispy roasted chickpeas and almonds, and then wait to shake it until right before I'm ready to eat.

Provided by Kardea Brown

Categories main-dish

Time 55m

Yield 2 servings (2/3 cup vinaigrette)

Number Of Ingredients 17

Ingredients

One 15.5-ounce can chickpeas, drained and rinsed
1 tablespoon canola oil
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/2 cup olive oil
3 tablespoons white balsamic vinegar
2 tablespoons granulated sugar
1 tablespoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
2 cups packed baby kale
2 plums, pitted and sliced
1/3 cup sliced almonds, toasted

Steps:

For the crispy chickpeas: Preheat the oven to 425 degrees F.
Pat the chickpeas dry with paper towels. Transfer to a bowl. Add the oil, cumin, garlic powder, salt, pepper, cayenne and paprika. Spread the chickpeas in a single layer in a rimmed baking sheet. Bake, stirring once halfway through to promote even browning, until the chickpeas are browned and crispy, about 30 minutes.
Make the vinaigrette: Whisk together the oil, vinegar, sugar, mustard, salt and pepper.
Assemble the salads: Pour 2 tablespoons of the dressing into each of two 16-ounce mason jars. Top with the kale, plums, almonds and 1/4 cup crispy chickpeas (reserve the remaining chickpeas for snacking). Seal the lids. Shake the jars to combine just before serving.

Tips:

Choose the right kale: For the best flavor and texture, use young, tender kale. Avoid kale that is wilted or has tough stems.
Massage the kale: Massaging the kale with a little olive oil or dressing helps to break down the fibers and make it more tender. This also helps to release the kale's nutrients.
Use a variety of toppings: Chickpeas, feta cheese, quinoa, and dried cranberries are just a few of the many toppings that you can add to your kale salad. Get creative and experiment with different flavors and textures.
Make it a meal: Kale salad can be a complete meal when you add a protein source, such as grilled chicken or salmon. You can also add a grain, such as quinoa or brown rice, to make it even more filling.
Store leftovers properly: Kale salad can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to drain any excess dressing before storing.

Conclusion:

Kale salad is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or a snack. With its nutrient-rich kale, protein-packed chickpeas, and flavorful dressing, this salad is a great way to get your daily dose of vitamins, minerals, and fiber. So next time you're looking for a quick and easy meal, give this kale salad a try. You won't be disappointed!