Roasted Chickpea Kale Salad with Sun-Dried Tomatoes
A cozy kale salad with sun-dried tomatoes, crispy chickpeas, and lemon-tamari dressing. Great topped with sunflower seeds and avocado!
Servings5 side servings
Ingredients
For the salad:
- 1 large bunch lacinato kale (about 6 cups chopped)
- 1/3 cup sun-dried tomatoes*
- 1 batch smoky roasted chickpeas
For the dressing:
- 3 Tbsp. fresh lemon juice
- 1 1/2 Tbsp. tamari
- 1 clove garlic
Instructions
- Make the smoky roasted chickpeas.
- While chickpeas are roasting, chop kale into bite-sized pieces, stems removed. Add to a large bowl, and massage with your hands for a minute to tenderize.
- Make the dressing: Finely mince garlic. Place in a small bowl with lemon juice and tamari. Stir to combine. Then pour dressing over kale and toss/massage it to thoroughly coat.
- Dice sun-dried tomatoes and add to bowl.
- Top with roasted chickpeas (and sunflower seeds and avocado if desired).
Notes
*Sun-dried tomatoes: For an oil-free version use dry-packed tomatoes. Otherwise you can use oil-packed sun-dried tomatoes.
Toppings (optional): Sunflower seeds, diced avocado, slivered almonds, vegan feta cheese, etc.
Other additions: Try adding thinly sliced red onion, roasted potatoes or sweet potatoes, roasted beets, etc.
Alternate tahini dressing: 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. Add as much dressing as you prefer to the salad.
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