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Mar 31

Crispy Chickpea Kale Salad with Lemonade Tea Dressing

This post was sponsored by Bai.

Topping heavy kale salad is very nearly as fun as topping heavy oatmeal.

crispy chickpea kale salad with lemonade tea dressing | immaEATthat.com #ad

It took me a hot sec to actually like kale salad.  But now I realize the importance of massaging the kale and letting it soak.  I’ve also realized that making a big bowl of kale salad and keeping it in the fridge to eat throughout the week just works for my life.  On days when i’m not home for lunch (Monday-Wednesday), it’s nice to have a lunch that I can add some protein + carbs to and run out the door in the morning.  And I’m always running, because I’m always late.  For everything.  How are you on time people on time? Teach me your ways.

crispy chickpea kale salad with lemonade tea dressing | immaEATthat.com #ad

So this salad.  On Monday I added smoked salmon and pita bread and we ate it for dinner.  Then I took it for lunch yesterday with some leftover pork + tortilla chips.  AND I had an iced “nutella” latte with it (WHICH IS SOMETHING FOR YOU TO TRY!)

crispy chickpea kale salad with lemonade tea dressing | immaEATthat.com #ad

Let’s talk about this dressing.  

Bai now makes new Supertea’s! The antioxidant infused real brewed teas come in 4 flavors: Tanzania Lemonade Tea, Rio Raspberry Tea, Paraguay Passionfruit Tea, and Nariño Peach Tea. While I’ve tasted them and they are great to drink on their own, I decided to make a dressing out of the tea. I added maple syrup, apple cider vinegar, Dijon mustard, olive oil and a sweet/tangy/super flavorful dressing resulted.  

You should try.  

You must try.  

Okay, you don’t HAVE to try, but I really want you to because I care for you and your tastebuds.

crispy chickpea kale salad with lemonade tea dressing | immaEATthat.com #ad

Crispy Chickpea Kale Salad with Lemonade Tea Dressing

Yield: serves 4-6

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

salad
1 big bunch kale, washed & dried
1, 15oz can chickpeas, rinsed, drained & patted dry
1-2 tablespoons olive oil
1 teaspoons garlic powder
1/4 teaspoon sea salt
3 kiwis, peeled & sliced
1/3 cup parmigiano reggiano, grated
5 radishes, thinly sliced
1/2 cup cherry tomatoes
1/2 cup bell peppers, finely chopped

dressing
1/4 cup Bai Tanzania Lemonade Tea
1/4 cup olive oil
3 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 tablespoon dijon mustard
1/2 teaspoon garlic powder
pinch salt

Directions:

First make your chickpeas.  Preheat oven to 400ºF.  Place chickpeas on a baking sheet that has edges.  Pour on 1-2 tablespoons olive oil, garlic powder and salt.  Toss together.  Bake for 25 minutes, stirring after 15 minutes.  Cook until crispy.

Now make your dressing by combining all dressing ingredients in a jar.

While chickpeas are baking, place kale in a large bowl and pour dressing over the top.  Use your hands to massage dressing into kale for 2 minutes.  Top dressed kale salad with remaining ingredients: crispy baked chickpeas, kiwi, parmigiano, radishes, cherry tomatoes, bell peppers.

Eat immediately or allow kale to sit overnight.  Salad will keep for up to 4 days in the fridge.

crispy chickpea kale salad with lemonade tea dressing | immaEATthat.com #ad

6 comments on “Crispy Chickpea Kale Salad with Lemonade Tea Dressing”

  1. I am so not a fan of kale! Maybe I need to try massaging it first!

  2. I’ve got Bai in my fridge right now! Seriously want to drive home at lunch just to make this salad!!

  3. Girl, you’re amazing. Not only am I thrilled that Bai now has Supertea drinks (LOOOOVVVEEE Bai drinks!) but I’m also thrilled that I now have inspiration to try a tea dressing. How cool is that?! Tea in salad dressing? Now I just need to find these new Bai drinks.

  4. I need my kale chopped up small to eat it as a salad.  My favorite kale salad uses a dressing made with 50/50 maple syrup/lemon, poured and massaged over the chopped kale, with chopped walnuts.   Let it sit for at least 30 minutes. It’s a great thing to have already made in the fridge.

    Your salad dressing recipe is a classic mix and will work with any liquid. My go to liquid is cherry juice or red grapefruit juice.

  5. I made this salad but used the bai mango drink instead! SO GOOD. <3

  6. Pingback: Chickpea Kale Salad - Bai Flavor Life

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