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Honey Mustard Harvest Salad with Crunchy Chickpeas

Prep Time10 minutes
Cook Time25 minutes
Course: lunch
Servings: 6
Ingredients

Harvest Salad

  • 2 cans Chickpeas (cooked, patted dry) about 3 cups
  • 1 tbsp Extra Virgin Olive Oil
  • Salt & Black Pepper (to taste)
  • 2 tsp Paprika
  • 1 tsp Chili Powder
  • 8 cups Kale Leaves (finely chopped)
  • 1/3 cup Red Onion (small, sliced)
  • 1 Pear (large, sliced)

Honey Mustard Dressing

  • 3 tbsp Dijon Mustard
  • 2 tbsp Honey (or sweetener of choice)
  • 2 tbsp Apple Cider Vinegar
  • 3 tbsp Avocado Oil
  • 1 tbsp Water
  • 1 clove Garlic (minced)
  • 1/8 tsp Turmeric
  • Salt & Black Pepper (to taste)
Instructions
  • Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  • In a bowl, toss the chickpeas with the oil and season with salt and pepper. Transfer to the prepared baking sheet and bake for 20 to 25 minutes until crispy, shaking halfway through.
  • Add the paprika and chili powder to the chickpeas and toss well to combine. Let cool for approximately five minutes so the spices can set.
  • While the chickpeas cook, mix together all the ingredients for the Honey Mustard dressing in a s. all bowl. Whisk until well combined, then set aside.
  • Add the kale and dressing to a large bowl. Toss to coat very well. Add the onion, pear, and cooked chickpeas and toss gently to combine.
  • Divide the salad evenly between plates and enjoy!

Notes

Per-Serving Nutrition (Serves 6)
  • Calories: ~360–380 kcal
  • Protein: ~12–13 g
  • Carbohydrates: ~45–48 g
  • Fiber: ~10–12 g
  • Total Fat: ~18–19 g
This version works well as:
  • A lighter lunch
  • A dinner side paired with tofu, tempeh, or lentils
  • A blood-sugar-friendly pre-dinner salad