This simple Kale Chickpea Salad is light and refreshing, made with a mixture of fresh veggies, chickpeas, tangy feta, and a homemade lemon dijon vinaigrette. It's a nutritious recipe that comes together so quick and is an easy way to add a dose of vegetables to your plate. Plus, it's great to meal prep so you can have healthy lunches on hand throughout the week.
This kale salad recipe is one of my favorites, especially during the spring and summer months. The tender garbanzo beans offer plant-based protein and fiber to tide you over, and the homemade dressing and avocado provide healthy fats. I can't get enough of the different textures and flavors — each bite is a little bit different. This is one of those simple, go-to recipes you find yourself making again and again, especially when it's too hot to cook!
Why You'll Love This Kale Chickpea Salad
- Ready in a hurry. This is such a quick salad! Just add all of the ingredients together in a bowl, whisk together the dressing, drizzle and serve. It's seriously that easy.
- Naturally vegetarian. Since the only animal product in this entire dish is feta cheese, it's very easy to fit it into a vegetarian diet, or you can skip the cheese for a simple vegan meal.
- Great for meal prep. If you want a simple, inexpensive lunch to enjoy all week, pop the salad into your favorite meal prep containers and serve the dressing on the side. Shake it all up right before serving, and enjoy!
Ingredient Notes
To make this delicious Kale Chickpea Salad, you will need the following ingredients (full measurements in recipe card below):
- kale - choose any type of raw kale you like. Cut it into small bite-sized pieces.
- red onion - crisp red onion adds crunch and heat.
- avocado - slice the fresh avocado into cubes.
- chickpeas - keep it simple with regular canned chickpeas. Be sure to rinse and drain well first. you can also cook your own chickpeas. Use ¾ cup dry chickpeas if making your own. Note that you will need to soak them overnight before cooking, so plan ahead. See our post on How to Cook Dried Beans for tips.
- cherry tomatoes - slice fresh cherry or grape tomatoes in half.
- feta cheese - a little crumbled feta adds a creamy, briny flavor that wakes up the whole dish. Goat cheese works well, too.
- pumpkin seeds - for a nutty crunch. Sunflower seeds, pine nuts, or sesame seeds are great choices, too.
Lemon Vinaigrette Ingredients
- olive oil - use a neutral oil with healthy fats, like olive oil or avocado oil.
- balsamic vinegar - for a tangy pop of flavor. Red wine vinegar can work, too.
- lemon juice - freshly squeezed lemon juice tastes best.
- dijon mustard - to help emulsify the dressing and contrast the bright vinegar flavor.
- seasonings - keep it simple with salt and ground black pepper.
You will also need measuring cups and spoons, a small and large mixing bowl, cutting board and knife, and tongs or salad forks.
How to Make the Best Kale Chickpea Salad
- Combine salad ingredients. In a large mixing bowl, add kale, red onion, avocado, chickpeas, tomatoes, feta cheese, and pumpkin seeds. Mix well until evenly combined.
- Make dressing. In a small mixing bowl, whisk together oil, balsamic vinegar, lemon juice, dijon mustard, salt, and pepper until smooth.
- Toss. Drizzle the dressing over the kale chickpea salad and toss well to coat. Serve immediately.
Recipe Variations
- Add more veggies. Consider this salad as the perfect vehicle for all those delicious summer veggies. Use up any leftover roasted sweet potatoes or asparagus from dinner, or add some snap peas, sun-dried tomatoes, roasted red peppers, sliced radishes, etc. A sprinkle of fresh herbs like cilantro or parsley would be a nice touch, too. If you don't like kale, you can easily use regular lettuce or your favorite salad mix instead.
- Use your favorite dressing. I highly recommend a nice vinaigrette for this salad, especially something with lemon to wake up all those veggies. Feel free to use your favorite vinaigrette from the grocery store if you're in a time crunch.
- Use crispy chickpeas. Instead of using regular canned chickpeas, crisp them up in the oven on a baking sheet with your favorite seasonings for an extra pop of crunch and flavor. Follow the tips from this Mediterranean wedge salad to make your own crunchy chickpeas.
How to Serve
This Kale Chickpea Salad is delicious served on its own as a light lunch or dinner, or paired with some extra protein including my favorites
- Garlic Butter Salmon
- Chicken Milanese
- Honey Garlic Shrimp Skewers
- Garlic Butter Steak Bites
- Mediterranean Chicken Patties
- Lentil Meatballs
Recipe Tips and Tricks
- Let it sit a minute. If you don't like the crunchy texture of fresh kale, it can help to let the salad sit for 15-20 minutes for the dressing to soften the greens. You can also combine the kale with the dressing and massage it in before you add the extra toppings.
- Make a double batch. Since this chickpea kale salad is so simple to make, I like to prep twice as much on purpose. Tuck away half of it in the fridge (undressed) to enjoy over the next couple of days and serve one batch right away. Easy meal prep!
- Add a little sweetness. If you prefer slightly sweeter dressings, feel free to add a splash of maple syrup or honey to the vinaigrette to taste.
Storing and Freezing Instructions
How to Store
Although kale can handle sitting in dressing for a few days, the chopped tomatoes may begin to soften and become watery. You can store any leftovers in an airtight container in the fridge for a day or two, but it's best to add all of the ingredients to your container and store the dressing on the side.
FAQ
All types of kale can be used to make kale salad. Lacinato or dinosaur kale is usually the most popular choice, but you can use curly kale, purple kale, etc. They are each slightly different but great in this healthy salad. Baby kale is especially nice for kale haters.
Absolutely! Since kale is such a hearty green, it can easily handle being cut and even dressed for a few days. The other veggies, like the tomatoes, may become watery sitting in the dressing, so I usually like to store any leftover salad undressed and coat it with the lemon vinaigrette dressing right before serving.
Yes! It's always important to wash greens and veggies before cutting into them, especially leafy greens. The water will also help perk up the kale leaves and rinse away dirt or bugs.
More Salad Recipes with Chickpeas
- 40 Best Salad Recipes
- Mediterranean Chickpea Salad
- Spring Salad
- Chickpea Greek Salad
- Mediterranean Chickpea Wedge Salad
- Chopped Asparagus Salad
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Kale Chickpea Salad
- Total Time: 10 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This simple Kale Chickpea Salad is light and refreshing, made with a mixture of fresh veggies, chickpeas, tangy feta, and a homemade lemon dijon vinaigrette. It's a nutritious recipe that comes together so quick and is an easy way to add a dose of vegetables to your plate. Plus, it's great to meal prep so you can have healthy lunches on hand throughout the week.
Ingredients
- 3 cups kale, chopped
- ½ small red onion, thinly sliced
- 1 medium avocado, cubed
- 1 (15 ounce) can chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled
- ¼ cup pumpkin seeds
For the dressing:
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon dijon mustard (optional)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a large mixing bowl, add kale, red onion, avocado, chickpeas, tomatoes, feta cheese, and pumpkin seeds. Mix well until evenly combined.
- In a small mixing bowl, whisk together oil, balsamic vinegar, lemon juice, dijon mustard, salt, and pepper until smooth.
- Drizzle the dressing over the salad and toss well to coat. Serve immediately.
Notes
How to store: Although kale can handle sitting in dressing for a few days, the chopped tomatoes may begin to soften and become watery. You can store any leftovers in an airtight container in the fridge for a day or two, but it's best to add all of the ingredients to your container and store the dressing on the side.
- Prep Time: 10 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Leave a Comment