Crunchy Kale Chickpea Salad

This crispy chickpea salad recipe makes a delicious side dish or main meal. Its crunchy chickpeas and creamy tahini dressing come together quickly, and the chickpeas are roasted to perfection! This vegetarian salad can easily be made vegan with a few simple swaps.

I’ve had my share of kale salads, and along the way, I’ve figured out what makes a really, really good kale salad. It comes down to three things: a creamy dressing, something crunchy, and bite-sized pieces of kale.

This kale salad recipe has all of those components. It has a lemony and creamy tahini dressing, crispy chickpeas with classic spices, and rich and bite-sized kale. And the great part about this salad is that you can customize it with fun additions like sweet potatoes, avocado, or quinoa!

It’ll be on rotation

• So many textures are in this salad that make it so fun to eat and serve!
• It’s a versatile dressing and salad because the salad can be a side dish or a main meal, and the dressing can be enjoyed with tons of other proteins or vegetables.
• Caesar salad is a delicious and classic salad that can easily be made vegan with a few simple swaps.

Let’s Talk About What’s In This Salad

This salad has a few components that all come together into greatness. Jump to the recipe card for exact measurements!

• Chickpeas: These chickpeas only need a little oil, salt, and pepper to roast to perfection! I use canned but you can always cook them yourself from dried.
• Tahini: This is a creamy sesame butter that works great for adding texture and a nutty flavor.
• Spices: Grab salt, onion powder, garlic powder, and smoked paprika.
• Dressing Base: This dressing can be made in a jar or bowl. It consists mainly of Greek yogurt, lemon juice, and a little water to get it to the texture you’d like.
• Dressing Flavor: To flavor it, you’ll need Dijon mustard, garlic, and salt.
• Kale: Tuscan kale or curly kale both work well. The kale that comes prechopped often still has the thick stalk, so I recommend buying a whole bunch of kale, chopping it yourself, and removing the thick stem.
• Parmesan: Fresh grated is always best!

How to make A Chickpea Salad with Kale

This salad is so fast to make and will be ready to eat in 25 minutes. Most of that time is spent just waiting for the chickpeas to get nice and crispy! Jump to the recipe card for full instructions!

1. Make the chickpeas: Mix the delicious combination of spices and tahini and bake until crispy.
2. Make the dressing: Combine it all in a jar or bowl.
3. Make the salad: Mix everything with the kale and parmesan.

Why this Recipe Works

I’ve done loads of testing on this salad, and here’s what I’ve learned and why it works!

• It stores well, thanks to kale being so hardy.
• The chickpeas are absolutely next level. They’re like croutons, protein, and flavor morsels all in one.
• It’s a versatile salad that can be made with croutons if you don’t like chickpeas, or you can add sweet potatoes or tofu for a little extra oomph.

meal prep it

To prep this salad in advance, prepare the dressing and kale salad, storing them separately. Chickpeas can be roasted in advance, then reheated on the stove or in the air fryer when it’s time to eat (or enjoy them room temp). Top the kale salad with them just before serving.

serving suggestions

Kale salads can be paired with so many things. From proteins to grains and citrus to potatoes. Here are some classic dishes to serve with a kale salad.

• Lemon Pepper Tofu only takes four ingredients and creates a full dinner.
• Sweet Potato Fries made in the air fryer perfectly complement the fresh salad.

Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!