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Kale Salad with Roasted Walnuts and Chickpeas and Lemon-Parsley Vinaigrette



  • Lemon-Parsley Vinaigrette:
    • ½ cup lemon juice
    • ¼ cup cider vinegar
    • 1 cup olive oil
    • 2 tablespoons pure maple syrup
    • 2 cloves garlic, minced
    • ¼ teaspoon sea salt
    • ½ cup parsley leaves
  • Kale Salad:
    • 2 bunches lacinato kale
    • ½ cup feta cheese crumbles
    • ½ cup dried cranberries
    • 1 cup roasted walnuts, chopped
    • 1 cup Saffron Road Korean BBQ Crunchy Chickpeas


  1. Add all of the ingredients for the Lemon-Parsley Vinaigrette to a small blender and blend until completely smooth. Set aside until ready to use.
  2. Add all of the ingredients for the salad to a large serving (or mixing bowl). Drizzle in desired amount of Lemon-Parsley Vinaigrette and toss until everything is coated. Serve alongside your favorite entrée!
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