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Sesame Kale Chickpea Salad Recipe

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4 from 54 reviews

This Sesame Kale Chickpea Salad is a flavorful and nutritious dish combining crunchy toasted ramen topping with fresh kale, protein-packed chickpeas, and quinoa. Tossed in a tangy sesame vinaigrette, it's perfect for a healthy lunch or light dinner and includes a delightful mix of textures and rich umami flavors.

Ingredients

Ramen Topping

  • 1 tablespoon butter
  • 1 brick uncooked ramen, crushed
  • 1/2 cup sliced almonds
  • 2 tablespoons sesame seeds
  • 1 teaspoon toasted sesame oil
  • Kosher salt, to taste

Dressing

  • 1/2 cup olive oil
  • 1/2 cup seasoned rice vinegar
  • 3 tablespoons toasted sesame oil
  • 1 tablespoon granulated sugar
  • 1 clove garlic, finely grated
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Salad

  • 1 bunch kale, trimmed and finely chopped
  • 15 ounce can chickpeas, drained and rinsed
  • 1.5 cups cooked quinoa (from 1/2 cup uncooked quinoa)

Instructions

  1. Make Ramen Topping: Heat butter in a large skillet over medium to medium-low heat. Crush the ramen into small pieces and add to the skillet along with almonds and sesame seeds. Cook while stirring very frequently for 5-6 minutes until everything becomes toasty and fragrant. Remove skillet from heat, drizzle topping with toasted sesame oil, sprinkle with kosher salt, toss to coat evenly, and set aside to cool.
  2. Make Dressing: In a bowl, combine olive oil, seasoned rice vinegar, toasted sesame oil, granulated sugar, grated garlic, and a couple of pinches of kosher salt and freshly cracked pepper. Whisk thoroughly until well combined. Taste and adjust seasoning with additional salt and pepper if needed.
  3. Massage Kale: Place the finely chopped kale in a large bowl. Drizzle with a few teaspoons of the dressing and use your hands to gently massage the dressing into the kale until it wilts slightly and turns a bright green color.
  4. Assemble and Dress Salad: Add the drained chickpeas, cooked quinoa, and half of the ramen topping into the bowl with the kale. Pour in half of the remaining dressing and toss everything together until evenly coated. Cover and refrigerate the salad for at least 1 hour to allow flavors to meld.
  5. Serve and Enjoy: Just before serving, toss the salad with an additional splash or two of dressing for extra flavor. Transfer the salad to a serving platter and garnish with the remaining crispy ramen topping. Serve fresh and enjoy your crunchy, nutritious salad!
  6. Share the Love: If you enjoyed this recipe, please leave a 5-star rating and review to share your feedback and help others discover this delicious salad.

Notes

  • You can substitute the ramen with crushed crunchy noodles or crispy wonton strips for a similar texture.
  • Massage kale thoroughly to help soften its texture and reduce bitterness.
  • Refrigerating the salad allows the flavors to deepen and is best served chilled or at room temperature.
  • Adjust sesame oil according to preference as it has a strong flavor.
  • For a gluten-free version, use gluten-free ramen or noodles.

Find it online: https://recipethrive.com/sesame-kale-chickpea-salad-recipe/