Kale and Roasted Chickpea Salad (Vegan!)

This hearty Kale and Roasted Chickpea Salad recipe features sun-dried tomatoes, sunflower seeds, and a savory lemon-tahini dressing! It's protein-rich and incredibly delicious. Serve it as an entrée, side, or holiday dish! (Vegan, gluten-free, oil-free.)

This dish is proof that salads can be cozy too. Yes! This protein-rich, flavorful salad is great year round, but especially in cooler months because it's filled with warm flavors and textures.

Adding warm components to your salad is a fun way to make them more dynamic. The smoky roasted chickpeas pair so great with hearty kale. Then we sprinkle sun-dried tomatoes and sunflower seeds on top for good measure.

Finally, we whisk together an easy tahini lemon dressing that's a delightful balance of savory, tangy, and slightly creamy. (Yum!)

Best of all, this salad is so versatile. You can enjoy it as an entrée, side dish, for meal prep, or a healthy holiday dish!

Ingredients for Kale Chickpea Salad

For this recipe, you'll toss together in a large bowl:

• Lacinato kale: This is also called dinosaur kale. I like this variety best with this recipe, but you can substitute curly kale if needed. We'll lightly massage the leaves in a bowl after chopping to help tenderize the texture. (I feel like this also helps it absorb more of the dressing!)
• Sun-dried tomatoes: For an oil-free option, look for dry-packed tomatoes instead of the jarred oil-packed tomatoes.
• Sunflower seeds: I use roasted sunflower seeds. You can sprinkle even more on top before serving if you'd like!
• Roasted chickpeas: I use my easy, homemade Smoky Roasted Chickpeas recipe. It's filled with warm, savory flavors like tamari, smoked paprika, onion powder, and garlic powder. So good!
• Fresh lemon juice: We'll use three tablespoons lemon juice. I find this is typically one extra-large, juicy lemon, or 1.5 medium lemons.
• Tahini: This is a condiment made from ground sesame seeds. Just a tablespoon adds nutty flavor and slight creaminess to the dressing.
• Tamari: Or you can substitute soy sauce, but I use tamari for gluten-free. Be sure to use low-sodium if desired.
• Garlic clove: I like fresh garlic best in this recipe, but you can swap in a quarter teaspoon dried garlic powder if needed.

Customizing

Other additions: Add whatever else you see fit! Try sliced red onion, roasted sweet potato, roasted beets, cooked quinoa, green onions, diced avocado, pumpkin seeds, slivered almonds, etc.

Add vegan cheese: Sprinkle dairy-free feta cheese crumbles on top before serving.

Dressing: To create an even creamier & thicker dressing, whisk in more tahini. (But be aware this will change the flavor a bit.) You can also add salt and black pepper to taste. Or if you prefer oil in your dressing, drizzle in a couple teaspoons of high-quality extra virgin olive oil.

Serving

Enjoy this kale salad as a main dish or side dish. It's also a delicious (and healthier!) holiday side for Thanksgiving, Christmas, and beyond. Serve it with Vegan Meatloaf and Vegan Scalloped Potatoes for an ultra-cozy homestyle meal.

Storing

Store leftovers in an airtight container in the refrigerator. After it's mixed with the dressing, I find it keeps for a couple days. Or you can store the main components separately (kale salad, roasted chickpeas, and dressing). Then assemble when ready to enjoy. The chickpeas do soften and lose their crispiness when stored. (But they're still tasty!)

For more inspiration, also browse all vegan kale recipes or salad recipes.

If you're enjoying this Kale and Roasted Chickpea Salad recipe, also check out:

• Creamy Butternut Squash and Wild Rice Soup
• Marinated Kale Salad

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