Roasted Chickpea Kale Salad with Sun-Dried Tomatoes

A healthy kale salad made with sweet sun-dried tomatoes and warmly spiced roasted chickpeas. Then tossed in a flavorful lemon-tamari dressing! (Vegan, gluten-free, oil-free.)

This healthy kale salad is made with flavorful sun-dried tomatoes and warmly spiced roasted chickpeas!

Then it's topped with a tasty lemon-tamari dressing.

It's so simple, yet filled with delicious, savory flavors.

Plus it works great as a side dish, main dish, or for meal prep and holidays.

Ingredients for Roasted Chickpea Kale Salad

For this recipe you will toss together in a large bowl:

• Fresh kale: Either regular curly kale leaves or dinosaur/lacinato kale is great. These photos show lacinato kale. We will lightly massage the kale (stems removed) to help tenderize before tossing it in the dressing.
• Sun-dried tomatoes: I use dry tomatoes that come in a package without oil, but oil-packed tomatoes work too.
• Fresh garlic clove
• Lemon juice: You will need about 3 tablespoons fresh lemon juice for this recipe, which is about one lemon.
• Tamari: Or substitute soy sauce but I use tamari for gluten-free. Coconut aminos could also work. Be sure to use low sodium if desired.
• 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.
• Spice mix: I include my recipe for our favorite Smoky Roasted Chickpeas. They're tossed in a flavorful mixture of tamari, maple syrup, smoked paprika, onion powder, and garlic powder. Be sure your pantry spices are fresh (not expired) for best flavor.

Customizing

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 on the chickpeas to your taste. 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.

Dressing: The flavorful dressing is tangy and savory. But if that's not your style, swap out the lemon-tamari dressing for your own favorite or a simple tahini dressing.

Try a creamy tahini dressing instead! Whisk together 1/3 cup tahini, 3 Tbsp. lemon juice, 1-2 cloves minced garlic, and about 1/4 cup water to thin to desired consistency. Use as much or as little dressing as you'd like.

Storing

Store leftovers in an airtight container in the refrigerator. We find it's best enjoyed within 2-3 days.

Note: Also be aware the roasted chickpeas will slightly soften and lose their crispiness when stored. (But they're still tasty!)

For more inspiration, also browse all salad recipes or chickpea recipes.

Roasted Chickpea Kale Salad with Sun-Dried Tomatoes

A healthy kale salad with sun-dried tomatoes, crispy chickpeas, and lemon-tamari dressing. Top with sunflower seeds and avocado if desired!

5 from 4 votes

Print Recipe Pin Recipe Comment

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Author: Kaitlin - The Garden Grazer

Course: Main Dish, Salad, Side Dish

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 5 side servings

US CustomaryMetric

Ingredients

• 1 bunch kale, curly or lacinto (about 6 cups chopped)
• 1/3 cup sun-dried tomatoes*
• 1 batch smoky roasted chickpeas
• Optional: sunflower seeds, diced avocado

For the lemon-tamari dressing:

• 3 Tbsp. fresh lemon juice (about 1 lemon)
• 1 1/2 Tbsp. tamari (or soy sauce)
• 1 clove garlic

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Instructions

• Make the smoky roasted chickpeas.
• 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

*Sun-dried tomatoes: I use dry for an oil-free version, but you can use oil-packed sun-dried tomatoes if desired.

Nutrition Per Serving (Estimate)

Nutrition Facts

Roasted Chickpea Kale Salad with Sun-Dried Tomatoes

Amount per Serving

Calories

108

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Potassium

 

465

mg

13

%

Carbohydrates

 

18

g

6

%

Fiber

 

5

g

21

%

Sugar

 

3

g

3

%

Protein

 

6

g

12

%

Vitamin A

 

1270

IU

25

%

Vitamin C

 

22

mg

27

%

Calcium

 

62

mg

6

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.

Sodium: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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If you are enjoying this Roasted Chickpea Kale Salad recipe with sun-dried tomatoes, 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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