Beet and Chickpea Kale Salad, Roasted Style

If you know me, you know Worth keeping a good salad.

In fact, if you didn’t know I have a whole 8 page section dedicated to simply salads and salad dressings. Worth keeping a salad with color, texture and (obviously) flavor. And this salad is all that and then some.

The base is thinly slice kale and brussels sprouts (tossed in a little vinaigrette to help tenderize the tough leaves of the kale) and then is topped with diced seasoned roasted beets, crispy chickpeas, crumbled goat cheese, roasted pepitas and pomegranate arils. The dressing is a hot honey dijon vinaigrette that genuinely ties everything together and gives the salad a mild sweet and spicy kick.

And if you’re looking to add some extra protein, I like to serve it with blackened salmon or my go-to blackened salmon. I add either while still warm because Worth keeping the contrast. With that being said, this salad is notable all on its own!

For this Roasted Beet and Chickpea Kale Sala Gather:

for the dressing:

• garlic (fresh) – Lends distinct punchy flavor.
• dijon mustard – Helps with emulsion and also gives the dressing a nice tanginess.
• kosher salt – Enhances the flavors in the dressing.
• lemon juice – Adds a bright citrus note and acidity.
• hot honey – Can substitute regular honey with a pinch or two of red pepper flakes instead.
• white wine vinegar –Adds tang and acidity.
• olive oil – Lends flavor and

for the salad:

• beets – About 1 large or 2 medium.
• chickpeas (garbanzo beans) – Adds crunchy texture along with additional protein and fiber!
• extra light olive oil – Or substitute with avocado oil.
• garlic powder – Lends garlic flavor that’s sweeter yet milder than fresh garlic.
• paprika – Lends color and subtle flavor.
• ground mustard – Lends sharp flavor and creates memorable texture on the vegetables when roasted.
• onion powder – For bold oniony flavor.
• kosher salt – Enhances the flavors of the roasted beets.
• kale – I like to use lacinato (aka dino) kale for this method.
• brussles sprouts – Use a knife or food processor to slice thin. Some stores sell pre-shredded as well.
• goat cheese – Adds creaminess and tang. I avoid pre-crumbled as it’s usually coated in an anti-caking powder.
• toasted pepitas – Adds toasted nuttiness and savory crunch.
• pomegranate arils – Adds a pop of color, texture and sweet tart flavor.
• freshly ground black pepper – Adds some subtle bite and flavor.

Add 1/3 cup pepitas (shelled pumpkin seeds) into a skillet and heat over medium to medium-low. Shake or stir the pan until the pepitas are golden brown in spots and smell nutty. You might hear them popping a bit, that’s normal.

In a glass jar or container with a tight fitting lid, measure and add 1/2 teaspoon kosher salt with 2 tablespoons white wine vinegar and 2 tablespoons freshly squeezed lemon juice, stirring until the salt is dissolved. Next add in 2 cloves grated (or particularly finely minced) fresh garlic, 1 tablespoon dijon mustard, 1 tablespoon hot honey (or use regular honey with a pinch of red pepper flakes) and 1 tablespoon olive oil.

Secure the lid and shake well to incorporate all ingredients.

Add 1 large or 2 medium unpeeled (washed and scrubbed) diced beets, 1 (15 ounce can) rinsed and drained chickpeas, 2 tablespoons extra light olive oil, 1 teaspoon garlic and 1/2 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon ground mustard and a generous pinch or two of kosher salt.

Note: I like use nitrile gloves while handling the beets.

Toss well to combine and roast for 30 minutes. Rotating the pan halfway through roasting.

Remove and set off to the side for a moment to build your salad.

Strip the leaves off of 1 bunch of lacinato kale. Add it to a bowl with 1/2 pound of thinly sliced Brussels sprouts. Drizzle with a little of the dressing and toss to coat.

Divide the kale and Brussels sprouts on to shallow bowls and top with the roasted beets and chickpeas, a sprinkle of crumbled goat cheese, pepitas and pomegranate arils.

Drizzle with a little more of the dressing and season with freshly ground black pepper.

So well-seasoned and full of savory texture!

As I mentioned before, I like to add a blackened salmon fillet to this salad. The warmth of the salmon with the texture of the salad ingredients is *chefs kiss*.

Enjoy! And if you give this Roasted Beet and Chickpea Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!