One of the best and brightest nutrient-boosting salads for both vegans and meat-eaters!
We could all use a little pep in our step, a spark in our heart, and a belly that’s full but doesn’t hurt. That’s where this kale and chickpea salad comes in!
Ready in 30 minutes or less, this dish is easy to make and comes with a rainbow of benefits. Not only is it super nutrient-dense, it’s also full of flavor. Dressed in a luscious lemon garlic vinaigrette complementing tender kale, crisp chickpeas and juicy tomatoes, this salad can be served by itself or as a powerful sidekick to any of your favorite mains.
This tasty salad is versatile and can complement a variety of cuisines. While kale is a leafy green that’s become popular in modern health-conscious cooking, there’s a Mediterranean influence from the chickpeas. And this salad can be modified in a variety of ways. While I like to expand upon its Mediterranean flavor with added cucumber and onion, some salad lovers like to switch up the vinaigrette or add herbs like cilantro. It’s really up to you. The beauty is, with a base this strong, you can’t go wrong.
Is Kale and Chickpea Salad Healthy?
In case it wasn’t obvious – yes! This salad is ultra-healthy for a multitude of reasons. Not only is it packed with fabulous fiber and plant protein, kale itself is rich in iron and can be easily absorbed by the body when eaten in tandem with something that has vitamin C, like tomatoes and lemon juice. As you can see, this recipe was carefully crafted for the health-conscious, and whether you’re vegetarian or carnivorous, this bowl is bound to satisfy. It’s also 100% vegan and gluten-free.
Spruce it Up with Cukes And More!
To elevate this salad to the next level, I have a special version that includes diced cucumber, baby spinach, and a splash of apple cider vinegar. Why? Well, not only does this diversify the texture profile, it also adds more acidic and fresh flavors – not to mention a ton of nutrients. Like kale, spinach is also iron-rich, but softer. Meanwhile, cucumber is hydrating, which turns this into a salad you’d enjoy and benefit from in the heat of summer.
Remember, ultimately, the way you take on this recipe is up to you, and your culinary creativity shines brightest in the comfort of your own kitchen. So grab your favorite veggies and have some fun with this one!
How to make ahead and store
This salad is best enjoyed as fresh as possible. The longer this salad sits in its dressing, the more tender the kale becomes. But if you opt for a softer salad with more settled flavors, then you can assemble it all together and store covered in the fridge for 3-4 days.
Serving Suggestions
While the kale and chickpea salad stands strong on its own, it can also be paired with epic main dishes like Oven-Cooked Top Sirloin Steak for meat-eaters, Cauliflower Steaks for vegetarians, or Instant Pot Pasta Primavera for either.
For a fully plant-based meal, try it with Vegan Meatloaf.
Ingredients
For the salad
- 1 bunch kale stems removed and leaves torn
- 1 15-ounce can chickpeas drained and rinsed
- 1 tablespoon olive oil plus more for drizzling
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
For the dressing
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
Instructions
- Preheat oven to 400°F. Toss the chickpeas with 1 tablespoon olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until crispy.
- Place kale in a large bowl. Drizzle with a bit of olive oil and a pinch of salt. Massage kale by hand until leaves are tender and reduced in volume.
- Add roasted chickpeas, cherry tomatoes, and red onion to the kale. In a small bowl, whisk together lemon juice, 1/4 cup olive oil, honey, and Dijon mustard. Drizzle over the salad and toss to combine.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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