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kale chickpea salad

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people


roasted chickpeas

  • 1 (398 mL) can chickpeas (rinsed and dried)
  • 2 tbsp nutritional yeast
  • 1 tsp avocado oil
  • 1/4 tsp turmeric
  • 1/4 tsp garlic powder
  • salt and pepper


  • 1 large bunch kale (de-stemmed, washed and chopped)
  • 1 tsp avocado oil or olive oil
  • 1/2 lemon (juiced)


  • 2 tbsp avocado oil
  • 1/4 cup water
  • 1 tbsp tamari
  • 1 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • 1 tbsp tahini
  • 1 clove garlic



  • Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
  • Rinse and dry chickpeas if using from a can. Add dried chickpeas to a bowl. Next, add oil and spices. Mix to combine. Transfer chickpeas to the baking sheet and bake for 40-45 minutes. You can shake the baking sheet halfway through. Chickpeas should be toasty brown and have a crunch to them. Set aside.


  • Remove kale leaves from their stems. Rinse and dry the leaves. Cut kale finely, or to the desired size. Transfer to a bowl, add 1 teaspoon of oil and the lemon juice. Massage the kale with hands for a few minutes.


  • Combine all ingredients in a blender, and blend until smooth. Set aside until ready to assemble the salad.


  • Let the chickpeas cool and then add to the kale. Toss with the dressing and serve.