Kale, Plum and Crispy Chickpea Jar

Course Salad

Cuisine American

Keyword crispy chickpeas, kale chickpea salad, make ahead lunch, mason jar salad, plum salad

Prep Time 20

Cook Time 30

Total Time 50

Servings 2 salads

Two mason jars layered with baby kale, sliced plums, toasted almonds and oven-crisped spiced chickpeas over a balsamic vinaigrette. Pack them for lunches that stay fresh for a day or two.

Ingredients

Dressing

1/2 cup olive oil
3 tbsp white balsamic vinegar
2 tbsp granulated sugar
1 tbsp Dijon mustard
1 tsp kosher salt
1/2 tsp ground black pepper

Salad

One 15.5-oz can chickpeas rinsed and dried
1 tbsp canola oil
1/2 tsp each cumin, garlic powder, ground black pepper and salt
1/4 tsp each cayenne and smoked paprika
2 cups baby kale
2 plums pitted and sliced
1/3 cup toasted sliced almonds

Directions

Prepare: Heat the oven to 425°F. Pat the chickpeas dry, toss them with the canola oil and the spices listed, and roast for about 30 minutes, stirring once, until crisp. Let them cool. Whisk the six vinaigrette ingredients together.
Assemble: Divide 2 tbsp vinaigrette between two jars. Add kale, sliced plums, toasted almonds, and 1/4 cup roasted chickpeas to each jar. Keep any leftover crispy chickpeas separate for snacking.
Store: Keep it chilled and eat within 1–2 days; for crunch, pack the roasted chickpeas separately.
Serve: Stand the jar upright until you are ready to eat. Tip it into a bowl, toss with the dressing, and serve cold.

Notes

The vinaigrette batch makes much more than the 4 tbsp used in two jars.

Keep refrigerated at 40°F (4°C) or below.

Nutrition

Nutrition is an estimate per serving from USDA FoodData Central, for 2 salads; Dijon mustard counted as prepared mustard, One 15.5-oz can chickpeas counted as canned chickpeas, drained (one can 250 g), canola oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.