Chickpea Kale Salad

Creamy dressing is being drizzled over a kale salad with chickpeas, avocado slices, and cherry tomatoes.

Here's a delicious, healthy Kale Chickpea Salad recipe that's perfect for meal prep, lunch, or a light dinner. This hearty salad features massaged kale for tenderness, crispy spiced chickpeas for crunch and protein, fresh veggies, and a bright lemon-tahini dressing that ties everything together.

Course Salad

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 383kcal

Author Marly McMillen

Ingredients

Crispy Chickpeas

15 oz can chickpeas drained, rinsed, and thoroughly patted dry
1 tablespoon olive oil
½ teaspoon smoked paprika
½ teaspoon ground chili powder
½ teaspoon garlic powder
salt & pepper to taste

Quick Tofu Feta

1 cup extra firm tofu (pressed)
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried oregano
⅓ teaspoon onion powder
1 tablespoon nutritional yeast flakes
½ teaspoon salt

For the Salad:

1 bunch curly or lacinato (dino) kale (about 8 cups chopped)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 cup cherry tomatoes halved
1 small avocado, peeled, pit removed, and diced
¼ cup pumpkin seeds (substitute chopped pistachios)
¼ cup thinly sliced red onion
3 tablespoons chopped walnuts

Lemon Tahini Dressing

2 tablespoons fresh lemon juice (substitute white wine vinegar or lime juice)
1 tablespoon extra-virgin olive oil
⅓ teaspoon garlic powder
¼ cup tahini (substitute nut or seed butter)
1 teaspoon maple syrup
salt and pepper to taste
3-5 tablespoons warm water (to thin to desired consistency)

Cups - Metric

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Instructions

Crispy Chickpeas

Roast the Chickpeas: Preheat oven to 400°F/200°C. Spread the dried chickpeas on a baking sheet, drizzle with olive oil, and toss with paprika, cumin, garlic powder, salt, and pepper. Roast for 20–25 minutes, shaking the pan halfway, until golden and crispy. Let cool slightly (they crisp more as they cool).
15 oz can chickpeas, 1 tablespoon olive oil, ½ teaspoon smoked paprika, ½ teaspoon ground chili powder, ½ teaspoon garlic powder, salt & pepper to taste

Prepare the Tofu Feta:

Crumble the pressed tofu directly into a medium bowl using your hands—aim for pea-sized to feta-like chunks (no need to be perfect).
1 cup extra firm tofu
In a small bowl or jar, whisk together the lemon juice, olive oil, vinegar, garlic powder, oregano, salt, and any optional add-ins.
3 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, ⅓ teaspoon onion powder, 1 tablespoon nutritional yeast flakes, ½ teaspoon salt
Pour the marinade over the crumbled tofu and gently toss to coat evenly. Cover and let it sit at room temperature for 15-30 minutes (or refrigerate if prepping ahead—up to overnight for stronger flavor).
When ready to assemble the salad, give it a quick stir and scatter the tofu feta crumbles in a row (replacing the store-bought vegan cheese in the original recipe).

For the Kale Salad

Prepare the Kale: Remove thick stems from the kale and chop or tear into bite-sized pieces. Place in a large bowl. Add 1 tablespoon of olive oil and lemon juice and massage with clean hands for 1–2 minutes until the leaves soften and turn vibrant green.
1 bunch curly or lacinato (dino) kale , 1 tablespoon olive oil, 1 tablespoon fresh lemon juice
Place the kale, cherry tomatoes, avocado slices, nuts, seeds, and onion in a large salad bowl.
1 cup cherry tomatoes, 1 small avocado,, ¼ cup pumpkin seeds, ¼ cup thinly sliced red onion, 3 tablespoons chopped walnuts

For the Tahini Dressing

Make the Dressing: Whisk together tahini, lemon juice, olive oil, garlic, maple syrup, and a pinch of salt. Gradually add warm water until it's pourable and creamy (like a thick dressing).
2 tablespoons fresh lemon juice, 1 tablespoon extra-virgin olive oil, ⅓ teaspoon garlic powder, ¼ cup tahini, 1 teaspoon maple syrup, salt and pepper to taste, 3-5 tablespoons warm water

Salad Assembly

Assemble the Salad: Pour in most of the dressing to the salad bowl and toss gently. Top with the warm crispy chickpeas. Drizzle any remaining dressing over top.
Serve: Enjoy immediately for maximum crunch, or let it sit 10–15 minutes for flavors to meld. It keeps well in the fridge for 3–4 days (add avocado fresh each time to prevent browning).

Notes

Substitute store-bought vegan feta if you want to skip the tofu feta.

This salad is super customizable — add 1/2 cup cooked quinoa for extra heartiness, swap in cucumber or shredded carrots, or use a simple lemon vinaigrette if you prefer no tahini. Enjoy this fresh, zesty powerhouse of a salad!

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