Kale Salad with Sun-Dried Tomatoes & Roasted Chickpeas

Healthy kale chickpea salad with sweet sun-dried tomatoes, crunchy roasted chickpeas, and an easy homemade lemony-garlic dressing!

This healthy kale salad with sun-dried tomatoes, seasoned roasted chickpeas, and lemony-garlic dressing is so simple, yet packed with tons of savory flavor.

It’s great anytime of year, but especially during the holidays because it has such a fun, festive feel. It’s almost like a Christmas tree in food form – green kale, dark red tomatoes, chickpea ornaments, and a sprinkle of sunflower seed confetti.

Not to mention it makes a healthy, fresh alternative to the heavier comfort dishes that often surround the holiday season. If you’re looking other healthy holiday sides, here are a few more of our favorites:

• Mushroom Gravy
• Almond-Garlic Green Beans
• Vegan Cheesy Scalloped Potatoes
• Maple-Balsamic Roasted Brussels Sprouts
• Maple-Vanilla Candied Nuts
• Butternut Squash & Kale Salad
• Maple-Cinnamon Butternut Squash

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5 from 4 votes

Kale Salad with Sun-Dried Tomatoes & Roasted Chickpeas

Healthy kale salad with sweet sun-dried tomatoes, crunchy roasted chickpeas, and an easy homemade lemony-garlic dressing!

AuthorKaitlin – The Garden Grazer

Prep Time10 mins

Cook Time30 mins

Total Time40 mins

CategorySalad

CuisineGluten-Free Option, Oil-Free, Vegan

Servings3

Ingredients

US Customary – Metric

• 1 bunch kale
• 1/3 cup sun-dried tomatoes
• 1 clove garlic
• 3 Tbsp. fresh lemon juice
• 1 1/2 Tbsp. tamari (or soy sauce)
• Optional toppings: sunflower seeds, avocado

For the roasted chickpeas:

• 15 oz. can garbanzo beans
• 1/2 tsp. ground cumin
• 1/4 tsp. smoked paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/2 tsp. salt (more/less as desired)

Cook ModePrevent your screen from going dark

Instructions

• Roast the chickpeas: preheat oven to 400°F (204°C). Rinse and drain chickpeas. Pat dry on a towel. On a rimmed baking sheet add chickpeas, spices, and salt. Toss to coat. Roast for about 30 minutes, stirring halfway through.
• While chickpeas are roasting, cut/tear kale into bite-sized pieces, stems removed. Add to a large bowl, and massage for a minute to tenderize.
• Make the dressing: finely mince garlic. Place in a small bowl with lemon juice and tamari. Pour over top of kale and toss well to thoroughly coat.
• Dice sun-dried tomatoes and add to bowl.
• Top with roasted chickpeas (and sunflower seeds, avocado, etc. if desired.)

Notes

Serves about 3 (or more as a side).

Made gluten-free with GF tamari.

Nutrition Per Serving (Estimate)

Calories: 183 kcalCarbohydrates: 31 gProtein: 11 gFat: 4 gSaturated Fat: 1 gPotassium: 767 mgFiber: 8 gSugar: 5 gVitamin A: 2228 IUVitamin C: 36 mgCalcium: 103 mgIron: 4 mg

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If you’re enjoying this Kale Chickpea Salad, also feel free to browse the full “Vegan Salad” recipe archives on the site for more tasty plant based inspiration!

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