Information is brought to you by
Dave Leopold
Pillar To Post Home Inspectors

A Nutritious and Delicious Kale Salad Recipe

Kale is the nutrient king of leafy greens. It’s filled with an abundance of vitamins, minerals and antioxidants which provide you with a plethora of sustained health benefits. Though in itself, kale can be bitter in taste, it works as a wonderful, crunchy salad base. 

Looking for a salad that’s rich in nutrients and in flavor? Look no further. This simple and delicious salad will sustain you throughout the day. Pack it for lunch on the go, or serve your friends and family. 

Yield: 4 servings 

Preparation Time: Approximately 45 minutes


    • 10 oz (approximately one bag) of shredded kale 
    • 15 oz can of chickpeas
    • 1 large or 3 small sweet potatoes 
    • 1 avocado 
    • 1 white onion 
    • Paprika 
    • Cumin 
    • Garlic Powder
    • Salt 
    • Pepper 
    • Olive Oil 
    • Honey 
  • Optional: Grilled Chicken 

Let’s Get Cookin!

Step 1: 

Roast the Chickpeas
Preheat the oven to 420°F. Using a strainer, drain the chickpeas. Drizzle with olive oil. Season with paprika, cumin, garlic powder, salt and pepper to taste. The chickpeas should be well-coated in seasoning. Place on a baking sheet and bake for 30-45 mins, or until crunchy. 

Pro Tip! Broil the chickpeas for the last 2 mins of their baking time to make them extra crispy. The broil setting is very hot so be sure not to forget about them. 

Step 2: 

Roast the Sweet Potato 
Dice the sweet potato into small cubes. Drizzle with olive oil and season with paprika, cumin, garlic powder, salt and pepper to taste. The sweet potatoes should be well coated. Place on a baking sheet. Set the baking sheet on the rack below the chickpeas. Bake for approximately 30 minutes or until nice and crispy. 

Step 3: 

Prepare Your Ingredients
While the chickpeas and sweet potatoes are roasting, rinse your kale and place into a large salad bowl. Cut avocado in half, dice and add to the kale. Dice your onion and add to the bowl. 

Step 4: 

Combine and Enjoy!
Once the chickpeas and sweet potatoes are sufficiently crispy, remove them from the oven and let cool. Once cooled, add to the salad. You may also add grilled chicken if you’d like an added protein punch! Drizzle with honey, serve and enjoy!