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Vibrant Kohlrabi and Citrus Salad with Spiced Chickpeas
Discover a refreshing kohlrabi and citrus salad with spiced chickpeas. Nutrient-packed, vibrant, and perfect for clean eating. Try it today!
Step into a world of vibrant flavors with our Kohlrabi and Citrus Salad topped with Spiced Chickpeas. This unique salad combines the earthy crunch of kohlrabi with the bright zest of citrus fruits, creating a symphony of flavors and textures that dance on your palate. Packed with vitamins C and K, kohlrabi is a powerhouse for bone health and immune support, making it a fantastic base for this nutrient-rich dish.
Paired with the crispness of fresh greens and the warmth of spiced chickpeas, this salad is not only visually stunning but also a balanced meal that will keep you energized throughout the day. The chickpeas add a satisfying crunch and protein boost, while a hint of smoked paprika elevates the flavor profile, making each bite a delightful experience. Embrace the freshness of wholesome ingredients and let this salad become your new go-to for clean eating adventures.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4
Calories
350 kcal
per serving
Cuisine
Mediterranean
Discover a refreshing kohlrabi and citrus salad with spiced chickpeas. Nutrient-packed, vibrant, and perfect for clean eating. Try it today!
Ingredients
- • kohlrabi: 2, peeled and thinly sliced
- • orange: 1, segmented
- • grapefruit: 1, segmented
- • arugula: 4 cups
- • canned chickpeas: 1 (15 oz) can, drained and rinsed
- • olive oil: 2 tablespoons
- • smoked paprika: 1 teaspoon
- • cumin: 1 teaspoon
- • sea salt: 1/2 teaspoon
- • black pepper: 1/2 teaspoon
- • lemon juice: 2 tablespoons
- • honey: 1 tablespoon
- • Dijon mustard: 1 teaspoon
- • fresh mint leaves: 1/4 cup, torn
Instructions
- 1 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2 In a bowl, toss the drained chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, sea salt, and black pepper until evenly coated. Spread them out on the prepared baking sheet and roast for 15 minutes, or until crispy and golden.
- 3 While the chickpeas are roasting, prepare the dressing by whisking together lemon juice, honey, Dijon mustard, and the remaining 1 tablespoon of olive oil in a small bowl. Adjust seasoning with salt and pepper to taste.
- 4 In a large salad bowl, combine sliced kohlrabi, orange segments, grapefruit segments, and arugula. Drizzle with the prepared dressing and gently toss to combine.
- 5 Once the chickpeas are done, remove them from the oven and allow them to cool slightly. Add the chickpeas to the salad, followed by the fresh mint leaves. Toss lightly to distribute the chickpeas and mint evenly throughout the salad.
- 6 Serve immediately, allowing the vibrant colors and flavors to shine through.
Serving Suggestions
- • Pair this refreshing salad with a slice of whole-grain bread for added fiber and sustained energy. For a crisp beverage, consider a chilled glass of sparkling water with a splash of lime juice to complement the citrus notes in the salad. Alternatively, a light white wine such as a Sauvignon Blanc can enhance the fresh, zesty flavors. For added texture and a touch of indulgence, sprinkle a handful of toasted sunflower seeds over the salad just before serving. This will provide a delightful crunch and a dose of healthy fats to keep you satisfied.
Storage Tips
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain the crispness of the chickpeas, consider storing them separately in an airtight container at room temperature. Before serving leftovers, give the salad a gentle toss to redistribute the dressing and flavors.
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