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    Home » Salads

    Kale salad recipe with roasted chickpeas

    Updated: May 6, 2025 · Published: May 29, 2020 by Cadry Nelson · This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. · 12 Comments

    Jump to recipe Watch video
    Text overlay: Kale salad with roasted chickpeas. Bowl of salad with dolmas and olives.

    This kale salad recipe is hearty enough to be a meal on its own. It’s packed with crispy roasted chickpeas and a variety of vegetables. Then it’s finished with creamy cashew dressing.

    Plus, kale keeps well for several days in the refrigerator. Perfect for make ahead lunches & dinners!

    Close up kale salad with dolmas, air fried garbanzo beans, and olives.

    With roasted chickpeas and a creamy cashew salad dressing, this salad is a full meal on its own.

    Satiating chickpeas, garlicky dressing, and the vegetables of your choice make it a winner of a lunch or dinner.

    Kale is an ideal leafy green for meal planning.

    Because it’s a hearty green, it doesn’t wilt in the same way that spinach or romaine does. You can even dress it ahead of time.

    In this post:

    Jump to:
    • Why readers love this recipe
    • Roasted chickpeas
    • Creamy cashew dressing
    • Step by step instructions
    • Make it your own
    • 📖 Recipe

    Why readers love this recipe

    5 stars

    “It was great!” – Robert

    Roasted chickpeas

    Fried chickpeas in bowl on table.

    The roasted chickpeas give the salad an extra boost of staying power.

    They are best hot out of the oven or air fryer.

    But I still enjoy them cold out of the refrigerator too.

    Keep in mind, though, they won’t have the same crispness and crunch post-refrigeration.

    Creamy cashew dressing

    Labeled ingredients for creamy cashew dressing.

    For the salad dressing, I recommend creamy cashew salad dressing.

    It’s a full-bodied dressing that really stands up to the strong flavor of kale.

    The dressing is filled with the tastes of garlic and cilantro.

    But if you’re not a cilantro fan, feel free to leave it out, or serve it with vegan ranch dressing instead.

    Step by step instructions

    Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

    Chickpeas on a baking sheet with parchment paper.

    Start by making a batch of roasted chickpeas in the oven or air fryer with seasonings.

    Cashews blending with water in Vitamix blender.

    Then make a batch of creamy cashew dressing in a high speed blender.

    Kale in mixing bowl with oil, salt, and lemon juice.

    Finally, use your hands to massage chopped kale in a large mixing bowl, along with a couple Tablespoons of dressing.

    The kale will soften and reduce in the bowl.

    Once the kale looks soft, add your favorite chopped vegetables.

    Creamy cashew dressing being poured onto kale salad.

    Finally, finish it with more cashew dressing.

    Make it your own

    You can make this salad your own by adding any of the following:

    • Peanuts, cashews, or pistachios
    • Coconut bacon
    • Dolmas
    • Olives
    • Vegan feta cheese
    • Vegan croutons
    • Air fryer tortilla strips
    Massaged kale salad in bowl with dolmas and olives.

    If you try this recipe and love it, let me know! Leave a comment and ⭐⭐⭐⭐⭐ rating in the comment section below. It truly makes my day and is such a help!

    📖 Recipe

    Massaged kale salad with roasted chickpeas, cherry tomatoes, Castelvetrano olives, and dolmas in a bowl.

    Crave-worthy kale salad & roasted chickpeas

    Author: Cadry Nelson
    5 from 3 votes
    This crave-worthy kale salad with roasted chickpeas is loaded with flavor, crunch, and body. The roasted chickpeas give it staying power, making it a salad that works as a meal.
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 people
    Course: Salad
    Cuisine: American, Vegan
    Keyword: cashew dressing, easy vegetable dish, gluten free

    Ingredients

    • 1 bunch curly kale removed from ribs, roughly chopped
    • 1 batch creamy cashew salad dressing
    • ½ cup cucumber chopped
    • ½ cup carrots chopped
    • ½ cup celery chopped
    • ½ cup cherry tomatoes halved
    • 1 batch roasted chickpeas
    • Handful of peanuts optional

    Instructions

    • Put chopped curly kale in a large mixing bowl. Pour on a couple tablespoons of creamy cashew dressing. Massage the dressing into the kale for a couple of minutes. The kale leaves will soften and reduce in bulk.
    • Once the kale looks soft, top with chopped cucumber, carrots, celery, and halved cherry tomatoes.
    • Top with fresh-out-of-the-oven roasted chickpeas. Drizzle more creamy cashew dressing onto the salad and toss to evenly coat.
    • Add a handful of peanuts as an optional crunchy topping.

    Watch how to make it

    Notes

    If you don’t have a high speed blender, you’ll need to soak your raw cashews ahead of time and then drain them. Or you can grind the dry raw cashews in a clean coffee grinder before adding them to a standard blender.
    You will likely have creamy cashew dressing leftover. It will keep in the refrigerator for about 5 days. It will thicken as it sets. If necessary, thin with a splash of water before using.
    The roasted chickpeas can be made in the oven or air fryer.
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    Nutrition

    Calories: 93kcal | Carbohydrates: 9g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Sodium: 208mg | Potassium: 385mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6090IU | Vitamin C: 46mg | Calcium: 68mg | Iron: 2mg

    Content, recipe, and photos updated May 2020. Originally posted March 2016.

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    About Cadry Nelson

    Cadry Nelson is the writer, recipe creator, and photographer behind Cadry’s Kitchen, and the author of Living Vegan For Dummies, 2nd Edition. Since launching her blog in 2009, Cadry has been making plant-based cooking approachable, and reimagining classic comfort foods. Her work has been featured in NBC News, Buzzfeed, Yahoo, Parade, VegNews, and more. She regularly appears on local TV shows, demonstrating to a broad audience how easy vegan cooking can be.

    Reader Interactions

    Comments

      5 from 3 votes (1 rating without comment)

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    1. Amy Katz from Veggies Save The Day

      August 23, 2016 at 11:31 am

      This salad is right up my alley! I love kale and roasted chickpeas!

      Reply
      • Cadry

        August 25, 2016 at 9:47 am

        Aren’t they the best? It’s amazing to think that there were years in my young life when I never ate them. Now hardly a day goes by that I don’t have kale and/or chickpeas.

        Reply
    2. Robert

      March 19, 2016 at 3:23 am

      5 stars
      It was great!

      Reply
      • Cadry

        March 19, 2016 at 11:03 am

        I’m glad to hear it, Robert!

        Reply
    3. Kittee Bee

      March 17, 2016 at 10:45 pm

      Hi Cadry!
      You’re cute.

      xo
      kittee

      Reply
      • Cadry

        March 19, 2016 at 11:03 am

        Hi Kittee!

        Thank you! The cuteness in me honors the cuteness in you. 🙂

        xo,
        Cadry

        Reply
    4. Hannah

      March 17, 2016 at 2:29 pm

      This is absolutely the kind of simple, hearty, and of course delicious meal I could very happily eat every single day. Crave-worthy, indeed!

      Reply
      • Cadry

        March 19, 2016 at 11:01 am

        Thanks, Hannah! You and me both!

        Reply
    5. Shell

      March 17, 2016 at 12:47 pm

      5 stars
      Roasted chickpeas are my FAVORITE! I haven’t tried adding them to salads yet. The combination of the kale, dressing and chickpeas looks delicious!

      Reply
      • Cadry

        March 19, 2016 at 11:00 am

        Thanks, Shell! Since you’re a fan of roasted chickpeas already, you’ll have to try adding them to salads sometime.

        Reply
    6. KZ

      March 16, 2016 at 10:13 pm

      Yum! I love kale & chickpea salads! I love your videos, they are v adorable <3

      Reply
      • Cadry

        March 17, 2016 at 8:55 am

        Thank you! That’s really nice to hear! 😀

        Reply

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