Easy Kale Chickpea Avocado Steak Salad

If you’ve been craving something fresh and hearty, this Kale Chickpea Avocado Steak Salad is about to be your new go-to. It’s the perfect balance of protein-packed steak, creamy avocado, and crispy chickpeas tossed with tender kale for that restaurant-level bite right at home.

Course Dinner

Keyword healthy, kale, qucik, salad,

Prep Time 5

Cook Time 20

Total Time 25

Servings 2 salads

Ingredients

4 cups Kale
1/4(divided) cup Olive Oil
Salt
1 can Corn
1 Steak (big enough for 2 people)
1/2 Red Onion
Your Favorite Seasoning
1 can Chickpeas
1/2 cup Diced Tomatoes
1 Avocado
Shredded Cheese
Your Favorite Dressing

Instructions

Pat the steak dry. Rub both sides with 1–2 tbsp oil and season generously with salt and pepper (and any preferred steak seasoning). Let rest at room temp while you prep the rest (5–10 minutes).
1/4(divided) cup Olive Oil, 1 Steak, Your Favorite Seasoning
Drain and rinse the chickpeas. Drain the corn. Dice the red onion, tomato, and avocado. Chop the kale and remove thick stems
4 cups Kale, 1 can Corn, 1/2 Red Onion, 1 can Chickpeas, 1/2 cup Diced Tomatoes, 1 Avocado
Toss the drained chickpeas with 1–2 tsp olive oil, smoked paprika, garlic powder, and a pinch of salt. Make sure they’re evenly coated.
Your Favorite Seasoning, 1 can Chickpeas, 1/4(divided) cup Olive Oil
Spread chickpeas in a single layer in the air fryer basket and air fry at 425°F (218°C) for 15–20 minutes, shaking the basket every 5 minutes, until golden and crispy. (If using an oven, roast on a sheet at 425°F for 25–30 minutes, stirring once.
Heat a small skillet over medium-high heat and add 1 tsp butter or 1 tbsp oil.
1/4(divided) cup Olive Oil
Add drained corn and cook, stirring occasionally, until lightly browned and slightly caramelized, about 5–7 minutes. Season with a pinch of salt. Remove from heat and set aside.
Salt, 1 can Corn
Heat a heavy skillet over high heat until hot (a cast-iron pan is great). Add a small splash of oil if needed.
Place the steak in the pan and sear for about 3–4 minutes per side for medium-rare (times vary by thickness). Adjust to your preferred doneness.
1 Steak
Remove steak to a cutting board and let rest 5–7 minutes before slicing against the grain into bite-size strips.
Put the chopped kale in a large bowl. Drizzle with 1–2 tbsp olive oil and sprinkle a pinch of salt. Massage the kale with your hands for 1–2 minutes until it softens and darkens — this makes it tender and less bitter.
4 cups Kale, 1/4(divided) cup Olive Oil, Salt
Plate the kale with the browned corn, diced red onion, tomato, and shredded cheese.
Add the chopped steak on top, then scatter the crispy chickpeas and diced avocado over everything.
Shredded Cheese
Top with your favorite dressing!
Your Favorite Dressing

Notes

Storage Tips for This Recipe

Store ingredients separately: Keep the steak, kale, roasted corn, and chickpeas in their own containers to maintain texture and freshness.
Avoid dressing the salad ahead of time: Add dressing only when ready to serve so the kale and toppings stay crisp.
Refrigerate leftovers: Store in airtight containers for up to 3 days.
Re-crisp chickpeas: Pop them back in the air fryer for a few minutes before eating to bring back their crunch.
Avocado tip: If prepping ahead, add avocado fresh each day to keep it from browning.

Common FAQ's for this Recipe

Can I use another type of greens instead of kale?
Yes! Spinach or mixed greens work great if you prefer something softer — just skip the massaging step.
Do I have to air fry the chickpeas?
Nope. You can roast them in the oven at 425°F for about 25–30 minutes, shaking halfway through until crispy.
What kind of steak works best for this salad?
Flank, sirloin, or ribeye all work well — just choose a cut that stays tender when sliced thin.
How long does the salad stay fresh?
The ingredients last up to 3 days if stored separately. Add avocado and dressing right before serving.
Can I use frozen corn instead of canned?
Yes! Just thaw it first and roast it in a skillet until lightly golden.