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Kale salad with roasted chickpeas on a plate with fork

Roasted Chickpea Kale Salad with Sun-Dried Tomatoes

A fresh kale salad with sun-dried tomatoes, warmly spiced roasted chickpeas, and lemon-garlic dressing!
AuthorKaitlin - The Garden Grazer
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins
CuisineGluten-Free, Oil-Free, Vegan
Servings5 side servings


  • 1 bunch curly kale (or lacinato)
  • 1/3 cup sun-dried tomatoes (dry or oil-packed)
  • 1 clove garlic
  • 3 Tbsp. fresh lemon juice (about 1 lemon)
  • 1 1/2 Tbsp. tamari (or soy sauce)
  • Optional toppings: sunflower seeds, avocado

For the roasted chickpeas:

  • 15 oz. can chickpeas
  • 1/2 tsp. ground cumin
  • 1/4 tsp. smoked paprika
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. salt (more/less as desired)


  • Roast the chickpeas: Preheat oven to 400°F (204°C). Rinse and drain chickpeas. Pat dry on a towel. Line a rimmed baking sheet with parchment paper (or Silpat). Add chickpeas, spices, and salt. Toss to coat. Roast for about 30 minutes, stirring halfway through.
  • 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)

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