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    Home » Recipes » Salad

    Roasted Chickpea Kale Salad with Sun-Dried Tomatoes

    Dec 17, 2016 by Kaitlin

    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.)

    Roasted chickpea kale salad on a white plate with sun-dried tomatoes

    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.

    Fresh kale, roasted chickpeas, lemon, and sun-dried tomato ingredients laid out on a white table

    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.
    Chopped kale and sun-dried tomatoes in a glass bowl with tongs

    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.

    Smoky roasted chickpeas on a baking pan with metal spatula

    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!)

    Close-up view of kale salad with chickpeas and sun-dried tomatoes

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

    Roasted chickpea kale salad on a white plate with sun-dried tomatoes

    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
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Author: Kaitlin - The Garden Grazer
    Course: Main Dish, Salad, Side Dish
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 5 side servings

    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

    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.
    Did you make this recipe?Leave a star rating or comment below!

    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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Salad Recipes

    • Roasted Red Pepper Dressing (Oil-Free)
    • Roasted Chickpea Salad with Hummus
    • Asian-Style Kale & Tofu Salad with Peanut Dressing
    • Quinoa Chickpea Salad with Dill Dressing

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Happy Little Crafter

      December 18, 2016 at 7:11 pm

      I so appreciate your printer friendly versions of the recipes without having to waste ink on pictures and unnecessary info! Thanks bunches.

      Reply
      • Kaitlin | The Garden Grazer

        January 03, 2017 at 5:21 pm

        Wonderful! Thank you for that helpful feedback.

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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