The Best Crunchy, Salty Salad! (Gluten-Free, Diary-Free)

I am a chip FIEND! But eating a whole bag of chips as a meal isn’t ideal. So, if you’re like me, try this salad instead! It’s got all the salty crunchiness you could want, but filled with nutrients. We add a little sweet to balance it out and it’s honestly divine

The Best Crunchy, Salty Salad

Serves 3-4


-1 big bunch of kale, de-stemmed and chopped

-1 lbs of Brussels sprouts, shredded

-1 16 oz can of chickpeas, rinsed and drained

-olive oil

-1 large apple, diced OR 1/2 cup dried cranberries

-6-8 slices of bacon, cooked and crispy (I used turkey bacon, regular works too)


-2 tbs tahini or nut/seed/granola butter of choice

-2 tbs. yogurt of choice (I used Oatly)

-2 tbs. garlic infused olive oil

-1 tsp. mustard

-juice of 1 large lemon

-salt to taste

-water as needed to thin it out

For the salad, preheat oven to 425F.

Add your shredded Brussels sprouts to a baking sheet and toss with 1 tbs. of olive oil and some salt. Pop your chickpeas on a separate baking sheet and repeat the oil and salt process. Put both baking sheets in the oven and bake until each dish is crispy. Check and toss every 10 minutes until done. 

You can cook your bacon at this time, as well. Either on the stove or on a other baking sheet!

While everything is cooking, make your dressing by mixing all dressing ingredients together. I like to add a splash of water to thin the dressing out some.

When everything is done, massage your kale with a little salt until darker in color and softer. Then, toss salad together and serve! This is best served fresh. If making ahead, do not toss everything together until ready to eat. If possible, pop Brussels sprouts in the oven to crisp up again before adding to the salad.

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