Easy Winter Chickpea Salad with Kale and Chopped Apples

Build a winter chickpea salad with seasonal produce you probably already have on hand. Eat it now or take it to go in a jar for a hearty and healthy work lunch.

Ingredients for Winter Chickpea Salad

This salad uses three of the main ingredients from my fall and winter 5×5 meal prep plan. The idea is to mix and match five seasonal ingredients with pantry and fridge staples to craft at least five meals and snacks.

Mixing and matching ingredients to craft different meals is an easy way to get creative in the kitchen, waste less food, and save money!

The three ingredients from the 5×5 meal plan are:

• kale
• chickpeas
• apple

Plus a few other staples I always have on hand:

• red onion
• walnuts (almonds or pecans would work well too)
• maple vinaigrette dressing

Which Type of Kale Works Best for Chickpea Salad?

There are two main types of kale:

• Curly Kale: most popular variety with bright green, curly leaves with peppery, somewhat bitter finish
• Tuscan/Lacinato Kale: dark, flatter leaves with a less bitter and more earthy flavor

Either kale would work well for a chickpea salad recipe. I happened to use the curly kale version, which may need to be massaged for a less bitter flavor.

Should you Massage the Kale?

That’s completely a flavor preference. Sometimes I do, and sometimes I don’t. Raw kale can have a bitter-ish flavor to some. Massaging it helps to break down the fibers and makes it easier to digest. And more palatable.

It’s really easy. Some recipes call for mixing the kale with a half teaspoon of olive oil and a dash of salt. Then pinch and squeeze the raw kale leaves between your fingers for 2-4 minutes.

I didn’t massage the kale for this salad, and it tastes perfectly fine to me. But I do eat a lot of kale in the winter. if you’re unsure about the flavor, try it both raw and massaged!

How to Store Chickpea Salad in a Mason Jar

This garbanzo bean salad can be easily be made ahead and packed for lunch. Just store it in a Mason Jar.

Use the steps and picture below for building a Mason jar salad:

1. The dressing will always go on the bottom. This keeps the greens and other produce from getting soggy.
2. Add the heavier ingredients:
   • non absorbent, hard produce: onions, carrots, celery, cucumbers
   • apples, pears
   • whole or halved walnuts, pecans, almonds, etc.
3. Top with beans, legumes, lentils, etc.
4. Add softer produce: roasted vegetables, tomatoes, mushrooms, berries, etc.
5. Next add any additional proteins: egg, chicken, tuna, meats, and cheeses
6. Sprinkle on any seeds or dried fruit.
7. Add leafy greens last

Salads stored properly in a Mason jar should last in the refrigerator up to a week. Whenever you’re ready to eat it, just dump it out onto a plate or into a bowl and ENJOY!

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