Avocado Kale Salad with Crispy Chickpeas

Post sponsored by California Avocados. See below for more details.

We’re currently in the slow process of looking to buy a house and our family agrees: backyard space is a priority (for our little guy and outdoor dinners). During the warmer months, there is nothing better than a backyard get-together that runs late into the evening. These types of dinners are the ones where food is consumed over the entire course of the evening and it doesn’t matter how beautiful the presentation.

So, when California Avocados asked for a recipe that was a great communal meal, I immediately turned to this kale salad. Both the kale and the chickpeas hold their own over time which means this salad can sit without fear of a wilted mess (although, I recommend serving the chickpeas on the side if you plan on letting this salad sit for some time). Also, I dress this salad heavier than I would a lettuce-based version. The dressing helps to soften the kale and keep the avocados a lovely green color.




  • 2 cups cooked chickpeas, rinsed and patted dry
  • 2 teaspoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons sherry vinegar
  • 1 medium shallot, sliced
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • Salad

  • 4 cups shredded kale
  • 1 large California Avocado


  • Place a rack about 6” from your broiler then turn the broiler on. Place the chickpeas on a sheet tray and toss with the olive oil, salt, and pepper. Place under the broiler. Shake the pan every 20 to 30 seconds and roast until the chickpeas have darkened in color and have a rattling sound, 2 minutes or so. The time it takes to get the chickpeas crispy will depend on the strength of your broiler. Just don’t walk away!
  • Once the chickpeas are done and cooling, whisk together the salad dressing.
  • Place the kale in a bowl and drizzle with the dressing. Let rest.
  • Prepare the avocado by removing the pit, cutting into small cubes, and removing from the skin with the help of a spoon. Add to the bowl with the kale and toss. Toss in the chickpeas right before serving.


Tips + Tricks: I hate tough kale salads. By allowing the kale to rest with the dressing, this helps to soften the kale. You could even start this salad with the dressing/kale to give it a bit longer to sit while the chickpeas roast.

Use up leftover ingredients: chickpeas, kale, avocado

Kale Salad


Bread: Make a more traditional salad; ditch the toasted chickpeas and make some homemade croutons instead.

Roasted Vegetables: This salad is the perfect as is but can also serve as a wonderful base for roasted vegetables. Add in roasted squash, burst tomatoes, or grilled eggplant.

Citrus: I love the sherry vinegar in the dressing but if you don’t have it in your pantry, use lemon juice.

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