I’m really trying to focus on adding more plant-based protein to my diet. You might even have noticed that my latest recipes feature a lot of beans! This Kale Chickpea salad is my favorite salad at the moment since it’s my favorite way to add tons of plant-based protein (from the chickpeas) and get some greens into my diet.
This healthy salad has so much flavor from the easy vinaigrette, it compliments the bitterness of the kale perfectly. This tasty salad is perfect for a light lunch or even a hearty main dish. The best part, the total time to make this recipe is under 10 minutes! Find the full directions in the recipe card at the bottom of this post!
Why you’ll love this Kale Salad recipe
- Quick to make! A lot of chickpea salad recipes require making roasted chickpeas. While roasting your chickpeas add a little crunch, this salad is already full of different textures. Also, not roasting the chickpeas is a total time saver. If you do want to roast them, I’ve added the easy directions for you further down in this post.
- Simple Ingredients. From the salad dressing to the salad itself, I focused on using accessible whole foods. I also keep the ingredients to a minimum which makes it one of my favourite budget-friendly easy recipes.
- Perfect if you are looking to meal prep. I love using curly kale or baby kale for this recipe since it tends to last a lot longer than most greens. I like to prepare the kale or even assemble this salad in advance since the flavors are even better the next day! This delicious salad is a great way to save time and have a great lunch during a busy workday.
- Packed with Nutrients! Chickpeas contain 14.5 grams of protein and 12.5 grams of dietary fibre, which makes them the perfect protein alternative for vegan salad recipes.
How to cut and prep kale
When making a salad with kale, is it so important to massage the kale before eating. First, start by washing your kale and allow it to dry at room temperature. You can also pat dry with a paper towel or dish cloth to speed up this process.
Holding the end of the stem of the kale, slide your hand down (pressing firmly) to tear off the leaves. Next, you can either tear or chop the leaves into bite-sized pieces. Then add the kale pieces to a large bowl and drizzle with a little olive oil and a pinch of salt. Massage the kale until tender, about 3 minutes.
Why massage your kale?
When you massage your kale, you are essentially tenderizing the leaves. If you have ever eaten Tuscan kale straight from the market, you’ll notice a very bitter taste and a tougher leaf. Once massaged, the leaves are tender and the process of massaging also makes the greens a lot less bitter. It is a very important step that should not be skipped.
Ingredients for this Kale Salad with Chickpeas Recipe
- 1 large bunch of raw kale
- 1 small red onion
- 1 can of chickpeas (540 ml)
- 1/2 cup of grated parmesan cheese
- 1/3 cup of chopped walnuts
- 1/4 cup of extra-virgin olive oil, or avocado oil
- 1 tsp of lemon zest
- 1/4 cup of lemon juice, about the juice from one lemon
- 1 tbsp of maple syrup, you can also use honey
- 1 tbsp of dijon mustard
- pinch of sea salt and black pepper
- 1/4 tsp of garlic powder, optional
How to make Kale Salad with Chickpeas
for the salad
- Add the chopped kale to a large bowl and massage with a drizzle of olive oil and a small pinch of salt. Set aside.
- Slice your onion into thin slices and add to your bowl of massage kale.
- Next, drain and rince your chickpeas and also add your large bowl, followed by the walnuts.
salad dressing recipe
- In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, maple syrup, dijon mustard, salt, pepper (and garlic powder if you wish).
Drizzle the salad dressing over the greens and toss to coat. Sprinkle the parmesan cheese and toss to get everything well combined.
Store any leftover vinaigrette in an airtight container or mason jar for 2-3 days.
Directions for making crunchy roasted chickpeas
Preheat the oven to 400F. Drain and rinse the chickpeas and pat dry with a piece of paper towel or a dish cloth. Season with a pinch of salt and a drizzle of olive oil. Transfer to a rimmed baking sheet lined with parchment paper and roast in the oven for 25 minutes, shaking the pan halfway through to ensure they cook evenly.
Easiest Kale Chickpea Salad
Ingredients
- 1 large bunch of raw kale
- 1 small red onion
- 1 can of chickpeas (540 ml)
- 1/2 cup of grated parmesan cheese
- 1/3 cup of chopped walnuts
- 1/4 cup of extra-virgin olive oil, or avocado oil
- 1 tsp of lemon zest
- 1/4 cup of lemon juice, about the juice from one lemon
- 1 tbsp of maple syrup, you can also use honey
- 1 tbsp of dijon mustard
- pinch of sea salt and black pepper
- 1/4 tsp of garlic powder, optional
Instructions
FOR THE SALAD
- Add the chopped kale to a large bowl and massage with a drizzle of olive oil and a small pinch of salt. Set aside.
- Slice your onion into thin slices and add to your bowl of massage kale.
- Next, drain and rince your chickpeas and also add your large bowl, followed by the walnuts.
SALAD DRESSING RECIPE
- In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, maple syrup, dijon mustard, salt, pepper (and garlic powder if you wish).
Notes
Directions for making crunchy roasted chickpeas
Preheat the oven to 400F. Drain and rinse the chickpeas and pat dry with a piece of paper towel or a dish cloth. Season with a pinch of salt and a drizzle of olive oil. Transfer to a rimmed baking sheet lined with parchment paper and roast in the oven for 25 minutes, shaking the pan halfway through to ensure they cook evenly.
Christopher is a food and lifestyle expert, recipe developer and the content creator behind May Eighty Five. With over 6 years of creating recipes for your favourite food brands, he also shares tips, tricks and how to’s that he has learnt over the years. Every week, he shares quick, simple and mostly healthy recipes along with some home and entertaining tips. You will find flavorful cocktails, delicious appetizers, tasty mains and some indulgent desserts.
