To pressure cook chickpeas, soak them overnight. Rinse and drain them and add them to the Instant Pot. Add 1 cup water, ½ teaspoon salt, ⅛ teaspoon baking soda, and pressure cook for 20 mins. Reserve ¾ cup for this slaw and refrigerate the remaining for later use. If using canned chickpeas, rinse and drain them. Keep aside.
Heat a frying pan on medium-high heat. Drizzle olive oil and add chickpeas along with salt, pepper, cumin, and paprika. Saute the chickpeas for about 30 seconds.
If adding frozen soycutash, add it now and saute for a minute, until it thaws. Turn off the heat.
Add the kale mix and vinegar, and mix well with the chickpeas. Let it rest in the pan for 30 seconds. The residual heat from the chickpeas and soycutash will soften the kale and season it.
Add chopped mango and slivered almonds and mix well. Serve this salad at room temperature or store it in the refrigerator until ready to serve.
Greens: Use your favorite dark greens in this recipe. Kale slaw mix, baby kale or baby spinach all work great here.
Chickpeas: I prefer homemade chickpeas as they are more creamy in texture. But feel free to use canned chickpeas for convenience. Substitute with other beans if you like.
Fruit: Mango and kale make a great pair, but feel free to swap that with a pear or a granny smith apple.
Nuts: Slivered almonds add a nice crunch to this salad, but skip them to make a nut-free kale salad.
Spices: Use smoked paprika instead of regular to add a smoky flavor to the salad. To add a subtle heat to the dish, add a pinch of cayenne while sautéing.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.