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Lemony Chickpea Kale Salad with Prosciutto with Honey Dijon Dressing, Parmesan & Sunflower Seeds

This hearty salad is all you need for a light-yet-satisfying lunch. You’ll toss fresh kale in a lemony honey-Dijon dressing spiked with as many chili flakes as you like (or none at all—you’re the chef!). You’ll add tender chickpeas and crunchy sunflower seeds, and top with two of our very favorite salad add-ons: savory-salty prosciutto and crisp croutons.

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Calorie Smart Quick lunches lunch-salad
Prep: 10 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 lemon
  • 4 oz kale
  • 1 chickpeas
  • 2 oz prosciutto
  • 1.5 oz honey dijon dressing
  • 1 tsp chili flakes
  • 6 tbsp parmesan cheese
  • 0.5 oz sunflower seeds
  • 1 croutons
  • salt
  • pepper
  • 1 lemon
  • 8 oz kale
  • 2 chickpeas
  • 4 oz prosciutto
  • 3 oz honey dijon dressing
  • 2 tsp chili flakes
  • 12 tbsp parmesan cheese
  • 1 oz sunflower seeds
  • 2 croutons
  • salt
  • pepper

Instructions

  1. • Wash and dry produce.
  2. • Halve lemon. Remove and discard any large stems from kale; chop
    into bite-size pieces. Using your hands, massage kale (similar to how
    you would knead dough) until leaves are tender, 1 minute. Drain and
    rinse chickpeas; thoroughly pat dry with paper towels. Roughly tear
    prosciutto into bite-size pieces.
  3. • In a large bowl, whisk together honey Dijon dressing, juice from half
    the lemon (whole lemon for 4 servings), a pinch of salt and pepper, and
    as many chili flakes as you like.
  4. • To bowl with dressing mixture, add kale, chickpeas, Parmesan, and
    sunflower seeds; toss to combine.
  5. • Divide salad between bowls. Top with prosciutto and croutons. Serve.