Kale and Chickpea Salad Recipe
Let’s be honest — kale has a reputation for tasting like punishment, but not today, my friend. This Kale and Chickpea Salad is here to change your mind and maybe even your mood. It’s crisp, crunchy, protein-packed, and so fresh it practically sparkles. The roasted chickpeas bring sass, the dressing adds zing, and kale finally earns its spot in your fridge. It’s healthy without being boring and fancy without the effort. Perfect for lunch, dinner, or that “I’m trying to eat better but still crave flavor” phase. Quick to make, easy to love, and smugly nutritious.
Kale and Chickpea Salad Recipe
A vibrant vegan salad featuring fresh kale, roasted chickpeas, and a tangy dressing — perfect for a quick, nutritious, and flavorful meal.
Ingredients
Notes
Nutritional Values (Per Serving)
- Calories: 310
- Total Fat: 14 g
- Saturated Fat: 2 g
- Carbohydrates: 36 g
- Fiber: 9 g
- Protein: 11 g
Vitamins and Minerals (Per Serving)
- Vitamin A: 70%
- Vitamin C: 45%
- Iron: 20%
- Calcium: 12%
- Magnesium: 10%
Additional Notes / Tips
- Add avocado slices for extra creaminess and good fats.
- You can air-fry the chickpeas if you’re avoiding oil.
- Use baby kale for a milder, softer bite.
- Store leftover dressing in a jar — it lasts up to 5 days.
- Add a sprinkle of chili flakes if you’re feeling bold.
