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.
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.
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!)
Roasted Chickpea Kale Salad with Sun-Dried Tomatoes
- 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
- 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.)
Nutrition Per Serving (Estimate)
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