Kale salad in bowl with roasted chickpeas and creamy cashew dressing.
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5 from 1 vote

Crave-worthy kale salad & roasted chickpeas

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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Salad
Cuisine: American, Vegan
Keyword: cashew dressing, easy vegetable dish, gluten free
Servings: 4 people
Calories: 146kcal
Author: Cadry Nelson


  • 1 bunch curly kale removed from ribs, roughly chopped
  • 1 batch creamy cashew salad dressing
  • 1/2 cup each any or all of the following chopped vegetables: red bell pepper, carrots, celery, broccoli, cauliflower, cucumber, and/or cherry tomatoes
  • 1 batch roasted chickpeas
  • Additional optional add-ins by the handful: peanuts, pistachios, or coconut bacon


  • 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 any or all of your preferred chopped vegetables.
  • Top with fresh-out-of-the-oven roasted chickpeas. Drizzle more creamy cashew dressing onto the salad and toss to evenly coat.
  • If using, add a handful of peanuts, pistachios, or coconut bacon as an extra crunchy topping.



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.


Calories: 146kcal | Carbohydrates: 14g | Protein: 5g | Fat: 1g | Sodium: 17mg | Potassium: 319mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3340IU | Vitamin C: 43.8mg | Calcium: 69mg | Iron: 1.8mg