Kale Persimmon Salad with Curry Chickpea Croutons

This salad was made for fall. It’s filled with kale, fuyu persimmons, peppers, pomegranates, goat cheese, and roasted chickpeas to give your tastebuds a nice sweet and savory bite.

1 15-ounce (425g) can of chickpeas, drained and rinsed
1 and 1/2 TBS olive oil
1 tsp curry powder
pinch of salt
10 cups kale (about 4 oz/115g)
1 large yellow pepper, sliced
2 small fuyu persimmons, peeled and sliced
1/3 cup (~70g) crumbled goat cheese
small handful of pomegranate seeds
1/2 cup (120ml) balsamic vinegar
3 TBS olive oil
2 tsp brown sugar
1/2 tsp dried basil
1/2 tsp dried parsley

View the full recipe at Healthy Nibbles & Bits →