- 8 ounces Kale
- 3 Citrus (Oranges & Grapefruit)
- 1 Green Onion
- 15 ounce can Garbanzo Beans (Chickpeas)
- 1 Tablespoon Extra Virgin Olive Oil
- 0.5 teaspoon Smoked Paprika Powder
- 0.5 teaspoon Ground Cumin
- 0.25 teaspoon Ground Turmeric
- 0.5 teaspoon Sea Salt
- 0.25 teaspoon Ground Black Pepper
- 0.3 cup Tahini
- 2 Tablespoons Citrus Juice
- 1 teaspoon Maple Syrup
Juicy and vibrant citrus chickpea and kale salad!
This salad has all of the necessaries; a dark leafy green, lot of color, a protein, something sweet, and something creamy.
This recipe is fully plant-based, is high in vitamins and nutrients and also has protein from the chickpeas.
Growing up in Florida, it seemed like it is citrus season year round.
I grew up in a town with a Tropicana plant and during the months of January and February there was a constant sweet smell in the air.
The smell of oranges being squeezed non-stop!
Citrus fruits grow on flowering trees and shrubs and are sweet, brightly colored and packed with vitamins.
There are so many kinds of citrus with the most common being navel oranges, grapefruit and lemons.
Some other pretty and delicious citrus include mandarins, limes, yuzu, pomelos and citron!
Now that I am more aware of the produce seasons, I truly enjoy walking around the grocery store and building my meals around the freshest ingredients.
So naturally, when various citrus is in season, I make this salad!
And because no salad is complete without a flavorful dressing, I paired this with a citrus and creamy tahini dressing!
Tahini is made from sesame seeds and very versatile. I’ve added it to smoothies, hot chocolate, or to spread on toast.
The best tahini is usually runny and creamy in consistency. The thicker the tahini, the more bitter.
Chickpeas, aka garbanzo beans are great staple to have in your pantry at all times.
They hare packed with fiber and plant protein with healthy carbs that keep us fuller longer and benefits digestion.
Let's Talk Citrus
Make The Dressing
Fry The Chickpeas
Drain, rinse and dry the chickpeas well.
I like to spread them out onto a kitchen towel and lightly pressing to remove as much water as possible.
If your chickpeas are wet, they will steam rather than crisp up.
Add the chickpeas to a bowl along with the olive oil and spices. Toss to coat well then pan dry in a skillet or use your air-fryer!
Be sure to keep the chickpeas moving in the pan or give the air-fryer basket a shake half way through to avoid uneven frying and burning.
If you are pan frying, do so on medium heat for about 10-15 minutes and 400°F for 5 minutes in the air-fryer or until they are golden and crispy.
Massage The Kale
Wash the kale well, remove the stems and roughly chop or rip into bite size pieces.
Add the kale to your salad bowl then squeeze about 1 Tablespoon of citrus juice over the kale.
Next, use your fingers and massage the kale for 30 seconds or so. This will tenderize the leaves and remove some of the bitterness from the raw kale.
Assemble the Salad
Wash and dry the citrus fruit, then remove the peel, slice into rounds then cut into quarters. Discard any seeds.
Top the kale with the citrus and the fried chickpeas.
Lastly, add the thinly sliced green onion and drizzle with the dressing!
So simple yet so much flavor, texture, juiciness and creaminess. It's the perfect salad in my opinion.