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Roasted Chili Chickpea and Kale Salad with sun-dried tomatoes, goat cheese, and pumpkin seeds, made with Olivelle Green Chili Infused Olive Oil and Pineapple Habanero White Barrel Aged Balsamic dressing

Roasted Chili Chickpea & Kale Salad

ROASTED CHILI CHICKPEA & KALE SALAD

Green Chili Infused Olive Oil · Sweet Smoked Chili Rub & Seasoning · Pineapple Habanero White Barrel Aged Balsamic · Chili Verde Flake Sea Salt


Servings: 4


Prep Time: 15 mins | Cook Time: 25 mins


Turn your salad into something special with this bold and flavorful dish! Chili-lime roasted chickpeas bring the crunch and protein, while sun-dried tomatoes, tangy goat cheese, and a creamy sweet and spicy dressing tie everything together. This salad is perfect for Meatless Mondays or as a fresh, tasty lunch all week long!


For the Salad:

1 Can Chickpeas, drained and rinsed

2 Tbsp Green Chili Infused Olive Oil, divided

1 tsp Sweet Smoked Chili Rub & Seasoning

1½ tsp Chili Verde Flake Sea Salt, divided

3-4 cups Green and Purple Kale, rinsed and chopped


For the Dressing:

½ cup Greek Yogurt

¼ cup Green Chili Infused Olive Oil

1 tsp Chili Verde Flake Sea Salt

½ Medium Lemon, juiced

2 Tbsp Pineapple Habanero White Barrel Aged Balsamic — available in 100ml · 250ml · 500ml · 750ml


To Garnish:

½ cup Sun-Dried Tomatoes

⅓ cup Goat Cheese, crumbled

2 Tbsp Pumpkin Seeds


Directions:

  1. Preheat the oven to 425°F.

  2. In a bowl, toss chickpeas with 1 Tbsp Green Chili Infused Olive Oil, Sweet Smoked Chili Rub & Seasoning, and 1 tsp Chili Verde Flake Sea Salt. Spread on a parchment-lined baking sheet and roast until crispy, 20-25 minutes.

  3. In a large bowl, massage kale with the remaining 1 Tbsp Green Chili Infused Olive Oil and ½ tsp Chili Verde Flake Sea Salt to help soften the leaves. Set aside.

  4. In a bowl (or our Shake It! Dressing Bottle for easy mixing), combine the Greek yogurt, ¼ cup Green Chili Infused Olive Oil, 1 tsp Chili Verde Flake Sea Salt, lemon juice, and Pineapple Habanero White Barrel Aged Balsamic. Mix until smooth.

  5. Toss kale with dressing and top with roasted chickpeas, sun-dried tomatoes, goat cheese, and pumpkin seeds. Enjoy!


Love this recipe? This Roasted Chili Chickpea & Kale Salad is elevated by Olivelle’s Green Chili Infused Olive Oil, Sweet Smoked Chili Rub & Seasoning, Pineapple Habanero White Barrel Aged Balsamic (available in 100ml · 250ml · 500ml · 750ml), and Chili Verde Flake Sea Salt. Make dressing even easier with our Shake It! Dressing Bottle. Browse all of our Olivelle-inspired recipes for more bold flavor ideas using our premium olive oils, balsamics, rubs, and salts.