Kale, Chickpea and Apple Salad

I think I’ve been eating more kale in the last month than I have in my entire life.

I really thought that I didn’t like the stuff. Honestly, I did.

The thing is you see, I was wrong!

The more I eat kale, the more I realize that I like it. I think I can even say I’m addicted to it now. 

Lucky for you, I didn’t share ALL my kale salad recipes. If I had done that, I probably would’ve had to rename this place…

But I’m thinking there are probably a lot more people like me out there, who THINK they don’t like kale, but who in fact, just have no idea that they do. So I figured I’d at least share a few of my recipes, in an effort to inspire you guys to try that awesome superfood again, as if for the first time…

This one here I find was particularly tasty and very worthy of sharing.

I guess you pretty much know by now that I like my salad to offer lots of contrast in flavors and textures, and that I’m a huge fan of adding a hint of sweetness by incorporating all kinds of fruits. This one here is no exception.

You get creaminess from the avocados, some kind of nuttiness from the chickpeas, a nice little peppery zing from the radishes, sweetness from the apples and raisins, a little bit of a bite thanks to the addition of walnuts, and of course, one can’t forget the hearty crunch of the kale.

As for the dressing, it brings out notes of spicy cumin, sweet vanilla, tangy ginger and pungent garlic.

All that mixed together makes for a definite winning combination.

One that certainly helped me make friends again with the poor, underestimated and under appreciated leafy green that is kale.

Dare give it another try? 

Kale, Chickpea and Apple Salad

Yield: Serves 2

Kale, Chickpea and Apple Salad


  • 2 cups kale, shredded
  • ½ large endive, shredded lengthwise
  • ½ ripe avocado, diced
  • ½ gala apple, diced
  • ½ cup cooked chickpeas
  • 3 radishes, thinly sliced
  • 2 green onions, finely chopped
  • 2 tbsp raisins
  • 2 tbsp chopped walnuts
  • Dressing
  • 2 tbsp fat free Greek yogurt
  • 1 tbsp tahini
  • juice of ½ a lime
  • ½ tsp cumin
  • pinch salt and pepper
  • ¼ cup water
  • 1 clove garlic, chopped
  • 1 tbsp fresh ginger, chopped
  • pinch cinnamon
  • pinch guar gum
  • splash vanilla


  1. In a mini food processor or blender, add all the ingredients for the dressing and process until smooth. Set aside.
  2. Add all the ingredients, including the dressing, to a large mixing bowl and toss until well combined
  3. Transfer to 2 serving plates and serve immediately, or keep refrigerated until ready to serve. I've had this salad after it had been in the fridge for 24 hours and it was still very good.


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  1. says

    Oh man I became addicted to kale this summer too! Now I go through a head of it a week. How were we missing out on it all this time before. Thanks for sharing another great way to enjoy it!

    • says

      Good to see I’m not the only one! I too, go through a head a week… and I’m alone eating it most of the time, so that gives you an idea of how much of it I really eat… Care to guess what’s on the menu for tonight? 😉

  2. Fahreen says

    Oh Sonia, this looks divine! I LOVE kale! It is truly versatile and I love the heartiness of it; won’t wilt for days even when tossed in dressing and left in the fridge! This salad will be a must-try on my list :) Thank you for yet another brilliant dish! A request please …. I’ve been craving an almond meal /coffee cake (with berries? Yum!) for days now and I KNOW you would be the perfect inventor for something like that (and I know you got plenty of almond meal right now ;)). Would love for you to concoct something of this nature if it tickles your fancy at all :) Thank you!

    • says

      OMG, I love your request, Fahreen! It might not happen for another couple of weeks as I already have a few desserts lined up, but I’m definitely adding it to my list… It really does tickle my fancy. Can I make it a grain free coffee cake? I’m thinking toasted almonds, coconut raspberry, with poppy seeds, lemon / orange zest, a hint of cinnamon and thai basil maybe? Ooooooh, can’t wait to make this one! Thanks for the request! I’m simply loving it! 😀

    • says

      Funny, I never tried it cooked… I keep buying kale week after week, thinking I have to try cooking it, but can never resist enjoying it raw in a salad. I have a nice, fresh head sitting in the fridge right now. Maybe this time, cooked will happen… maybe! 😉

  3. Fahreen says

    Ooh, ooh, ooh ….. okay, I will try to just wait patiently :) Thanks Sonia. Happy Easter to you!

  4. says

    Ooh, I’ll have to try this! I’m with you — ignored kale for most of my life because i “didn’t like it” and now eat it almost every day! My favorite kale salad is with avocado, lemon juice, red onions, toasted almonds, salt, pepper, and olive oil. Thanks for the idea. Love your blog by the way!

    • says

      Thanks Becca! Your salad sounds delish! I think I want to have exactly that with a poached egg on top, or a sliced hard boiled egg mixed in. Sounds like this will be on the menu for next week. Thank you for the inspiration! 😀

  5. Mary McConnell says

    So – am I missing something? The recipe seems to not list chickpeas in the ingredients. How much did you put in?

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