Crunchy, fresh, and loaded with flavour – this kale and chickpea salad is everything you want in a nourishing bowl. It’s the kind of salad that doesn’t just sit quietly on the side – it holds its own as a satisfying, wholesome meal. With a mix of crisp greens, a burst of texture, and a hint of spice, it’s a perfect balance of comfort and freshness. Whether you’re craving something light yet filling, or looking to reset your plate with something clean and energising, this salad fits the moment. Ideal for busy weekdays or lazy weekend lunches, it comes together with minimal fuss but delivers maximum flavour in every bite. This one’s for anyone who believes healthy eating should never feel like a compromise.
Kale and Chickpea Salad
Email Share on FacebookIngredients
- For the salad base:
- ½ cup Kale washed and torn into pieces
- ½ cup Romaine lettuce washed and torn into pieces
- ¼ small red onion thinly slivered
- For the crispy chickpeas:
- 100 g can chickpeas drained and rinsed
- ½ tbsp olive oil
- 1 pinch spanish paprika
- salt to taste
- For the kale marinade:
- ½ tbsp olive oil
- ½ tsp balsamic vinegar
- ¼ tsp maple syrup
- Salt to taste
- For the Vegan Cashew Dressing:
- 5 cashew nuts soaked in warm water for 30 minutes
- ¼ cup water
- 1 clove garlic
- ½ tbsp fresh coriander leaves
- ½ tbsp lemon juice
- ¼ tsp maple syrup
- Salt to taste
- To Garnish:
- ¼ tsp toasted sesame seeds
- ¼ tsp chilli flakes
Instructions
- Step 1: Prepare the Crispy Chickpeas
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Transfer the drained chickpeas onto the sheet and toss with olive oil, Spanish paprika, and salt. Mix well.
- Roast for 30 to 40 minutes, stirring once or twice, until golden brown and crisp. Set aside to cool.
- Step 2: Marinate the Kale
- In a bowl, mix olive oil, balsamic vinegar, maple syrup, and salt.
- Add this marinade to the chopped kale and massage it with your hands for a few minutes. This helps soften the kale and reduce bitterness. Set aside.
- Step 3: Prepare the Vegan Cashew Dressing
- Drain the soaked cashews and discard the water.
- Blend the cashews with water, garlic, coriander, lemon juice, maple syrup, and salt until smooth and creamy.
- Step 4: Assemble the Salad
- To the bowl with marinated kale, add romaine lettuce and slivered red onions.
- Pour in the vegan cashew dressing and mix gently.
- Top with crispy chickpeas and finish with a sprinkle of toasted sesame seeds and chilli flakes.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
Crunchy, fresh, and loaded with flavour – this kale and chickpea salad is everything you want in a nourishing bowl. It’s the kind of salad that doesn’t just sit quietly on the side – it holds its own as a satisfying, wholesome meal. With a mix of crisp greens, a burst of texture, and a hint of spice, it’s a perfect balance of comfort and freshness. Whether you’re craving something light yet filling, or looking to reset your plate with something clean and energising, this salad fits the moment. Ideal for busy weekdays or lazy weekend lunches, it comes together with minimal fuss but delivers maximum flavour in every bite. This one’s for anyone who believes healthy eating should never feel like a compromise.
Kale and Chickpea Salad
Email Share on FacebookIngredients
- For the salad base:
- ½ cup Kale washed and torn into pieces
- ½ cup Romaine lettuce washed and torn into pieces
- ¼ small red onion thinly slivered
- For the crispy chickpeas:
- 100 g can chickpeas drained and rinsed
- ½ tbsp olive oil
- 1 pinch spanish paprika
- salt to taste
- For the kale marinade:
- ½ tbsp olive oil
- ½ tsp balsamic vinegar
- ¼ tsp maple syrup
- Salt to taste
- For the Vegan Cashew Dressing:
- 5 cashew nuts soaked in warm water for 30 minutes
- ¼ cup water
- 1 clove garlic
- ½ tbsp fresh coriander leaves
- ½ tbsp lemon juice
- ¼ tsp maple syrup
- Salt to taste
- To Garnish:
- ¼ tsp toasted sesame seeds
- ¼ tsp chilli flakes
Instructions
- Step 1: Prepare the Crispy Chickpeas
- Preheat the oven to 200°C and line a baking sheet with parchment paper.
- Transfer the drained chickpeas onto the sheet and toss with olive oil, Spanish paprika, and salt. Mix well.
- Roast for 30 to 40 minutes, stirring once or twice, until golden brown and crisp. Set aside to cool.
- Step 2: Marinate the Kale
- In a bowl, mix olive oil, balsamic vinegar, maple syrup, and salt.
- Add this marinade to the chopped kale and massage it with your hands for a few minutes. This helps soften the kale and reduce bitterness. Set aside.
- Step 3: Prepare the Vegan Cashew Dressing
- Drain the soaked cashews and discard the water.
- Blend the cashews with water, garlic, coriander, lemon juice, maple syrup, and salt until smooth and creamy.
- Step 4: Assemble the Salad
- To the bowl with marinated kale, add romaine lettuce and slivered red onions.
- Pour in the vegan cashew dressing and mix gently.
- Top with crispy chickpeas and finish with a sprinkle of toasted sesame seeds and chilli flakes.
Nutrition
If you try this recipe, share a photo with #madhavishilpi • I’d love to see your creations on Instagram and Facebook.
SHARE
