July 27, 2016

{recipe} kale salad + crispy chickpeas

Kale Salad with Crispy Chickpeas from Healthy Fresh Salads

I’ve said it before and I’ll say it again…

Salads for some reason always taste better when made by someone else!

I have friends who can magically whip together the most wonderful tasting salads by getting creative with whatever happens to be in their fridge, but I’m someone who needs a recipe to follow.

And this one, from Jesse Lane Lee’s new cookbook Healthy Fresh Salads, truly is the simplest of recipes.

From the crispy chickpeas to the fresh dill, creamy dressing and avocados that add those healthy fats our body needs, this is one salad I’ll never tire of.

Want to win a copy of Jesse’s new cookbook?

For details on a special giveaway jump below the recipe!

Kale Salad with Crispy Chickpeas

Prep time: 20 minutes | Cook time: 30-40 minutes | Serving size: 4 large sides


  • 1 can chickpeas, drained, rinsed and patted dry
  • 3 Tbsp sesame seeds
  • 3 Tbsp sunflower seeds
  • 3 Tbsp pumpkin seeds
  • 3 Tbsp coconut oil, melted
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp coriander, whole
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 1 large head kale, stems removed and chopped/torn into bit sized pieces
  • 2 avocados, diced

Creamy Cashew Dressing

  • 3/4 cups raw cashews or ¾cup sesame seeds for a nut free version
  • 2 garlic cloves
  • 3/4 cup tahini
  • 1 tsp apple cider vinegar
  • 1 Tbsp lemon juice (1/4 a lemon)
  • 2 tsp nutritional yeast
  • 3 Tbsp coconut oil, melted
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 tsp pepper


  • Preheat the oven to 400F and line a baking sheet with parchment paper or a silpat
  • In a large bowl mix the chickpeas, sesame seeds, sunflower seeds, pumpkin seeds, 3 Tbsp melted coconut oil, cumin, garlic powder, coriander, pepper, paprika, turmeric and cayenne pepper
  • Spread out on the baking sheet and cook for 30 to 40 minutes, stirring every 10 minutes
  • Place the cashews (or sesame seeds for a nut free version) and garlic in a food processor and pulse until minced
  • Add the remaining dressing ingredients and blend until smooth. The dressing will be much thicker than regular salad dressing but you can add water as needed.
  • In a large bowl massage dressing into the kale
  • Top with the avocado and sprinkle with the crispy chickpea and seed mixture


Healthy Fresh Salads by Jesse Lane Lee contains 30 recipes that everyone will love. All of the recipes are gluten free – 28 of the recipes are vegetarian – 27 of the recipes are dairy free – 27 of the recipes are soy free – 17 of the recipes are vegan and 11 of the recipes are completely sugar free.


To win a copy for yourself and a friend simply follow these steps:

  1. Head to my Instagram page now and like it
  2. Click on the Kale with Crispy Chickpeas salad photo and like it
  3. Tag a friend in the comments whom you want to win a copy for
  4. Click over to Jesse Lane Lee’s Instagram page and like it too
  5. And that’s it!

The giveaway is open to everyone worldwide and the winners will be chosen on Friday, July 29th. Good luck!