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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!
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins
CourseMain Dish, Salad, Side Dish
CuisineGluten-Free, Oil-Free, Vegan
Servings5 side servings


  • 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


  • 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.)


*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)

Calories: 108 kcal | Carbohydrates: 18 g | Protein: 6 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 465 mg | Fiber: 5 g | Sugar: 3 g | Vitamin A: 1270 IU | Vitamin C: 22 mg | Calcium: 62 mg | Iron: 2 mg