Kale Apple Walnut Salad with Roasted Chickpeas

If you’re looking for a fresh, vibrant salad that doesn’t feel boring, this kale apple walnut salad with roasted chickpeas is about to become a staple. It’s the perfect mix of crisp apples, hearty kale, and crunchy walnuts, all tossed together in a simple, flavorful dressing that brings everything to life.

Course Dinner

Keyword dressing, fruit salad, veggies

Prep Time 5

Cook Time 20

Total Time 25

Servings 2 salads

Ingredients

Kale
2 tbsp. Olive Oil
Salt
1 Apple
Walnuts
1 Can Chickpeas

For The Dressing

1/2 cup Mayo
2-3 tbsp. Honey
2 tbsp. Dijon Mustard
1-2 tbsp. White Vinegar
Salt
Paprika

Instructions

Start by removing the stems from the kale and tearing or chopping the leaves into bite-sized pieces if they are too large. Add the kale to a large bowl, drizzle with olive oil, sprinkle with a pinch of salt, and massage it with your hands for about 1–2 minutes until the leaves soften and turn a deeper green.
Kale, 2 tbsp. Olive Oil, Salt
If you’re adding crispy chickpeas, drain and rinse the can, pat them dry, toss with olive oil and your favorite seasonings, and air fry until golden and crispy, about 20 minutes in the air fryer on 400F.
2 tbsp. Olive Oil, 1 Can Chickpeas, Salt, Paprika
Next, slice or chop the apple and roughly chop the walnuts, then set them aside
1 Apple, Walnuts
While the chickpeas cook, prepare the dressing by whisking together the mayonnaise, Dijon mustard, honey, vinegar, salt, and paprika until smooth and creamy. (if you need to, adjust the taste of anything you need)
Salt, 1/2 cup Mayo, 2-3 tbsp. Honey, 2 tbsp. Dijon Mustard, 1-2 tbsp. White Vinegar, Paprika
Once the chickpeas are done, assemble the salad by adding the apples, walnuts, and crispy chickpeas to the kale, drizzle with the dressing, and toss everything together until well combined. Taste and adjust seasoning as needed, then serve and enjoy.

Notes

Storage Tips For This Recipe

Store leftover salad in an airtight container in the refrigerator for up to 3 days.
For best texture, keep the dressing separate and add it just before serving.
Store crispy chickpeas separately at room temperature to maintain their crunch.
If already dressed, the salad will still hold up well thanks to the kale, but the apples may soften slightly over time.
Give the salad a quick toss before serving to refresh the flavors.

Common FAQ's For This Recipe

Can I use a different type of green instead of kale?
Yes! While kale holds up best, you can use spinach, arugula, or mixed greens, just note they won’t last as long once dressed.
Do I have to massage the kale?
Massaging the kale is highly recommended. It helps soften the leaves, reduces bitterness, and makes the salad much more enjoyable.
What kind of apples work best in this salad?
Crisp apples like Honeycrisp, Fuji, or Granny Smith work best and add a nice balance of sweetness and crunch.
Can I make this salad ahead of time?
Yes! You can prep the kale, apples, walnuts, and dressing ahead of time. Store everything separately and assemble just before serving for best results.
Can I skip the chickpeas or use something else?
Absolutely. The chickpeas add crunch and protein, but you can swap them for grilled chicken, tofu, roasted sweet potatoes, or leave them out entirely.
Is there a substitute for mayonnaise in the dressing?
Yes! You can use Greek yogurt or a dairy-free mayo alternative if preferred.
How do I keep the apples from browning?
Toss the chopped apples with a little lemon juice or vinegar to help slow browning if prepping ahead.
Is this salad gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.