Copycat Erewhon Kale Salad with Crispy Chickpeas
This copycat Erewhon kale salad is a bowl of perfection - crispy parmesan crusted chickpeas, lemony massaged kale, just the right amount of crunchies and all tossed in a fresh and delicious oil free lemon vinaigrette. This recipe is not complete without my favorite dairy-free parmesan from Panacheeza. We use it on the roasted chickpeas and again sprinkled on the salad just before tossing for that signature Erewhon flair. Trust me, once you try it, you’ll want to Panacheeza everything!
Servings 4 servings
Calories 329kcal
Equipment
- Oven
Ingredients
Parmesan Crusted Chickpeas Ingredients
- 15 oz canned chickpeas drained and patted dry
- 2 tbsp Panacheeza dairy free parmesan
- ½ tsp sea salt
- ½ tsp paprika
- ½ tsp garlic powder
Kale Salad Ingredients
- 1 bunch curly kale stems removed, finely chopped
- 1 lemon juiced
- 1 tbsp olive oil optional
- ¼ cup pumpkin seeds
- 1 avocado cubed
- 1 shallot thinly sliced
Lemon Vinaigrette Ingredients
- 1 lemon juiced
- 2 tbsp champagne vinegar
- 1½ tbsp maple syrup
- 1 tbsp tahini
- ½ tsp dijon mustard
- ½ tsp garlic powder
Instructions
- Preheat oven to 425 and line a large metal baking sheet with parchment paper.
- Spread your chickpeas on the baking sheet, drizzle with a touch of oil if desired, and sprinkle with Panacheeza and spices. Toss to coat and transfer to the oven to bake for 20-25 minutes until crispy, tossing once halfway through.
- Next, add the kale to a large salad bowl and drizzle with lemon juice and optional olive oil. Use your hands to massage for 15-30 seconds until tender. Top with pumpkin seeds, avocado, and shallot.
- Prepare the dressing by adding all ingredients to a jar and using a fork or hand frother to mix until smooth. Season to taste.
- Add the roasted chickpeas to the salad right before serving and drizzling with dressing. Toss to combine and enjoy.
- If you're enjoying this salad later, wait to add the dressing and chickpeas until right before eating.
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 35g | Protein: 11g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Sodium: 714mg | Potassium: 690mg | Fiber: 12g | Sugar: 8g | Vitamin A: 3475IU | Vitamin C: 65mg | Calcium: 160mg | Iron: 3mg
