Chopped Kale Salad
Shredded lacinato kale and Brussels sprouts are the base for this hearty chopped kale salad! Topped with toasted chickpeas, salty Parmesan, and crunchy almonds, this salad is loaded with delicious flavors!
I love crunchy salads, especially when they’re shredded or chopped. Chopped salads are the secret to getting a perfect balance of flavor in every bite. Trust me, I take my salads seriously. Lately, I’ve been into shredded Brussels sprouts which are an amazing addition to a bed of greens.
Chopped Kale Salad Ingredients
- Shredded Brussels Sprouts– You can either buy pre-shredded Brussels sprouts or you can shred your own with a food processor or a sharp knife!
- Kale– I used lacinato kale but you can use curly kale or any other type of kale you like.
- Crispy Chickpeas– You can either make these in the oven, the air fryer, or on the stovetop! You can also buy packaged crispy chickpeas, if you want a shortcut!
- Olive Oil– A little olive oil helps create crispy chickpeas and also serves as a dressing.
- Parsley, Oregano, Garlic Powder, Onion Powder– These seasonings help create irresistable chickpeas!
- Almonds– I like using sliced almonds but if you have whole almonds, just chop them up a bit!
- Parmesan Cheese– This adds a salty, umami flavor to the salad.
How to Make Shredded Brussels Sprouts
I typically buy pre-shredded Brussels sprouts, but if you can’t find them at the grocery store, you can make them at home! It might sound time-consuming, but if you have a food processor with a shredding disk, it’ll only take a few minutes and if you don’t have a food processor, you can still make this salad with a mandoline slicer or a sharp knife.
To shred Brussels sprouts, slice the ends off and discard.
Then add the Brussels sprouts to a food processor with a shredding disk.
How to Roast Chickpeas
You can roast the chickpeas in the oven or cook them in the air fryer. Toss the chickpeas with 2 tablespoons of olive oil then toss with the parsley, oregano, garlic, onion, and salt until coated. Spread the chickpeas into a single layer on the baking sheet and bake for 15 minutes then stir. Continue baking for 12 minutes or until browned. If you’ve never added roasted chickpeas to your salad, give it a try! They’re like little healthy croutons! It’s an easy way to add a little extra protein and fiber to your salad. For all the details about how to roast chickpeas, check out this post.
Why I Love This Recipe
This chopped kale and Brussels sprout salad recipe is hearty and it makes a large amount, so you can cut the recipe in half if you like. I like prepping everything at once and only dressing half the salad, so you can keep the rest of it for the next day without worrying about it getting soggy. It’s also an easy way to get in a few servings of leafy greens!
- You can use any type of kale you like, but if you don’t have kale, try substituting it for romaine. Romaine has a nice crunchy texture that will work well in this salad.
- If you want to make this recipe faster, you can buy crispy chickpeas at the grocery store!
- Swap salty Parmesan for Pecorino Romano for a unique salty flavor. You coudl also skip the Parmesan if you wanted to keep this recipe vegan.
- If you want to try other dressing recipes, try one of these kale salad dressings!
Shredded kale and Brussels sprouts are the base for this hearty salad! Topped with toasted chickpeas, salty parmesan, and crunchy almonds, this salad is loaded with delicious flavors!
- 2 15–ounce cans chickpeas, rinsed and drained
- 1/3 cup olive oil, divided
- 1/4 teaspoon parsley
- 1/4 teaspoon oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1 lb Brussels sprouts
- 1 bunch lacinato kale (see note)
- 1/4 cup almonds
- 2 oz shredded parmesan cheese (about 1/2 cup)
- Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper.
- Toss the chickpeas with 2 tablespoons of olive oil then toss with the parsley, oregano, garlic, onion, and salt until coated.
- Spread the chickpeas into a single layer on the baking sheet and bake for 15 minutes then stir.
- Continue baking for 12 minutes or until browned.
- Trim the ends of the Brussels sprouts then shred using a mandoline slicer or a shredding disk on a food processor. (This can also be done with a sharp knife, but it’ll take you a bit longer!)
- Destem the kale leaves, then cut the leaves into thin strips.
- In a large bowl, toss the Brussels sprouts and kale with the remaining olive oil.
- Add the almonds, Parmesan, and roasted chickpeas. Add salt to taste, if needed.
Lacinato or dinosaur kale is dark green with flatter leaves than traditional curly kale. Feel free to substitute curly kale, if you like.
Keywords: Chopped Kale and Brussels Sprout Salad
Do you like chopped salads as much as I do?