Chickpeas! Chickpeas! Chickpeas! 🙂

Chickpea Kale Salad is a wonderful melding of some seriously delicious eats. Check it out:

Chickpea Kale Salad
Serves: 4 servings

  • 1¾ cups apple cider vinegar
  • ⅓ cup sugar
  • 1 cucumber, thinly sliced into rounds
  • 1 medium red onion, thinly sliced
  • Your bunch of red curly kale (see below for prepping instructions)
  • 1¼ cups chickpeas, rinsed and drained
  • 1 tablespoon Driftless Sunflower (or Canola) oil
  • ½ teaspoon salt
  • 1 Freshly ground black pepper
  • 2 hard-boiled eggs, quartered

  1. Combine vinegar, ½ cup water and sugar in a bowl. Stir in cucumber and onion; set aside to let pickle.
  2. Prepare kale by stripping the leaves from the stems (discard stems).
  3. Then, “massage” the kale by grabbing it with both hands and squeezing a bunch (kind of like you were massaging it). This breaks down the leaves and makes them more tender.
  4. Chop kale finely and in a large bowl, toss with chickpeas, ⅓ cup pickling liquid, oil, salt and pepper.
  5. Strain cucumber and onion and then toss into the salad.
  6. Add 2 hard-boiled egg quarters to each bowl before serving.