Chicken, Chickpea, Kale

Kale Salad + Lemon-Anchovy Vinaigrette and Crunchy Chickpeas

Return to This Week’s Menu

Kale Salad + Lemon-Anchovy Vinaigrette and Crunchy Chickpeas

Serves 4  | Prep Time: 15 minutes | Cook Time: none

Lemony, impactful and texturally pleasing; all great traits to make a salad taste great. The additional crispy chickpeas make this a highly addicting salad. My 10 year old daughter even said she’s beginning to like more salads after this one.

This was back from week #53, but it’s worth repeating.


  • 1-2 bunches curly kale, thinly sliced
  • Kosher salt + freshly ground black pepper
  • Lemon anchovy vinaigrette (see below)
  • Crispy chickpeas (the brand Biena are particularly delicious)
  • 1/4 cup Brazil nuts, toasted 
  • Croutons (optional)
  • Parmesan, freshly grated
  • Serve with the Simple Grilled Chicken + Salsa Verde

Lemon-anchovy vinaigrette 

  • 2 lemons
    4 anchovy filets, drained and finely chopped
  • 2 cloves garlic, micro planned
    1/2 cup extra virgin olive oil
    1/4 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper 

Chef Tips

  • Feel free to omit the nuts or add any additional veggies you love to the dish.
  • This all purpose salad goes with just about anything. 


Step 1
Using a sharp knife, cut off and discard all the peel and white pith
from the lemons. Working over a medium bowl, cut lemons along
sides of membranes to release the segments into the bowl. Squeeze
the juice from the membranes into the bowl and discard the membranes. 

Stir in the anchovies, oil, red pepper flakes, breaking up the lemon segments against the side of the bowl with a spoon. Season with salt and pepper to taste. 

Step 2

Place the kale in a large bowl. Season with salt, freshly ground black pepper, and a few tablespoons of the vinaigrette. Toss and taste for seasoning. Add more vinaigrette if needed. Add in the Brazil nuts, a good handful of chickpeas and croutons (if using). Place in a large serving bowl; grate generously with parmesan on top.