A fresh and healthy kale salad made with sweet sun-dried tomatoes and warmly spiced roasted chickpeas. Then tossed in an easy lemon-garlic dressing! (Vegan, gluten-free, oil-free.)
This healthy kale salad is made with flavorful sun-dried tomatoes and warmly seasoned roasted chickpeas.
Then it's topped with a tasty lemon-garlic dressing.
It is so simple, yet filled with delicious, savory flavor.
Plus it works great as a side dish, main dish, meal prep, and holidays.
Ingredients for Roasted Chickpea Kale Salad
For this recipe you will toss together in a large bowl:
- Fresh kale: I use curly kale leaves for this recipe but dinosaur/lacinato kale is great too. We will lightly massage the kale (stems removed) to help tenderize.
- Sun-dried tomatoes: I use ones that come in a package without oil, but oil-packed tomatoes work too.
- Garlic clove
- Lemon juice: You will need about 3 tablespoons fresh lemon juice for this recipe. (About one lemon.)
- Tamari: Or substitute soy sauce or coconut aminos.
- Chickpeas (garbanzo beans): We will roast these on a baking sheet in the oven with flavorful spices to add warmth and texture to the salad.
- Ground cumin
- Smoked paprika
- Onion powder
- Garlic powder
Customizing
Dressing: Feel free to swap out the lemon garlic dressing for your own favorite. A creamy tahini dressing would be lovely as well. You can also add salt and black pepper to taste.
Vegetables: Add other veggies and flavors to the salad as you see fit. Thinly sliced red onion, roasted potatoes, sweet potatoes for sweetness, avocado, beets, etc. (Or garnish it with sunflower seeds or crumbled vegan feta cheese if desired.)
Roasted chickpeas: Change up the spices to your taste on the chickpeas. I also use an oil-free roasting method by placing parchment paper on the sheet pan. However feel free to drizzle a tablespoon of good quality extra-virgin olive oil on the chickpeas before roasting.
Storing
Store leftovers in an airtight container in the refrigerator. We find it's best enjoyed within 2-3 days.
For more inspiration, also browse all salad recipes or chickpea recipes.
Roasted Chickpea Kale Salad with Sun-Dried Tomatoes
Ingredients
- 1 bunch curly kale (or lacinato)
- 1/3 cup sun-dried tomatoes (dry or oil-packed)
- 1 clove garlic
- 3 Tbsp. fresh lemon juice (about 1 lemon)
- 1 1/2 Tbsp. tamari (or soy sauce)
- Optional toppings: sunflower seeds, avocado
For the roasted chickpeas:
- 15 oz. can chickpeas
- 1/2 tsp. ground cumin
- 1/4 tsp. smoked paprika
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/4 tsp. salt (more/less as desired)
Instructions
- Roast the chickpeas: Preheat oven to 400°F (204°C). Rinse and drain chickpeas. Pat dry on a towel. Line a rimmed baking sheet with parchment paper (or Silpat). 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.)
Nutrition Per Serving (Estimate)
If you are enjoying this Roasted Chickpea Kale Salad with Sun-Dried Tomatoes recipe, also check out:
- Mushroom Gravy
- Almond-Garlic Green Beans
- Maple-Balsamic Roasted Brussels Sprouts
- Maple-Cinnamon Butternut Squash
- Roasted Beet and Kale Salad
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Happy Little Crafter
I so appreciate your printer friendly versions of the recipes without having to waste ink on pictures and unnecessary info! Thanks bunches.
Kaitlin | The Garden Grazer
Wonderful! Thank you for that helpful feedback.