Kale Salad with Roasted Chickpeas, Avocado + Aged Gouda

say that five times fast!

Hey there! On Tuesdays I share easy lunch recipes for paid subscribers.

To me, lunch recipes are especially simple to make and simple to clean-up (of course you can make the recipe for any mealtime that you’d like!).

I always include a number of helpful notes for paid subscribers (i.e. ways to make vegetarian/vegan/gluten-free versions of the recipe and other fun notes/ideas).

Want today’s recipe + thorough list of variations/notes?? Become a paid subscriber today!

Hi friends! I’m just back from a jam-packed weekend visiting family and I’m so excited to share this excellent kale salad today with you today!

It’s a substantial salad, full of texture (crunchy chickpeas! creamy avocado!) and so many flavors — there’s some tahini in the dressing, spices on the chickpeas, and of course the salty cheese. And it comes together easily. And, like all kale salads, it’s fine if you make it a few hours in advance — it’s not going to wilt! — which makes it a great lunch to take with you.

a beauty!

The chickpeas add so much to the salad — color, crunch, spice, protein, etc. And if you make them in your air fryer, they’re so fast (and yes, I offer instructions if you don’t have an air fryer. Bonus: if you line that air fryer with a parchment liner, there’s even less to clean up.

no clean up!

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Speaking of chickpeas….this Sunday (May 18th) I’m offering an online class: “One Can of Chickpeas, So Many Possibilities!”

This will be my final class before I pause teaching for June - August. Come join me and Haley!!!! All info below / signup here / FAQs here / portion of proceeds will be given to the ACLU. See you there!!

Can I help you find something useful?!

• Here’s my video library of over 120 cooking classes!

• Here’s my all-time favorite class: a tour of my kitchen and also my mind! It includes a 2+ hour recording and an incredibly detailed companion document that details all of the tools, ingredients + more I use (it's over 20 pages long!), plus a ton of tips for day-to-day cooking (lots of mini recipes within).

• Check out my ShopMy page for my favorite kitchen tools, ingredients, and even clothing items — it’s all there!

• And I catalog all of my favorite books right here at bookshop.org.

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Back to the salad…

The full recipe is below for paid subscribers, plus notes on:

• swaps for the cheese for my vegan friends

• notes for my friends who want even more protein

• notes for my friends who feel a salad is a side dish, not a whole meal

• more topping ideas

• make-ahead tips

• pack this lunch to take with you tips

• what to do if you don’t have an air fryer for the chickpeas

Want the recipe and all of these notes? Become a paid subscriber today!

Kale Salad with Roasted Chickpeas, Avocado + Aged Gouda

Serves about 3 - 4

For the chickpeas:

• One 15-ounce can chickpeas, rinsed and drained