Roasted Chickpea, Garlic and Kale Salad

This fresh and healthy roasted chickpea, garlic and kale salad is packed with colourful vegetables, crispy roasted chickpeas, melt-in-the-mouth roasted garlic and a sweet and zesty maple lemon dressing. A great salad for lunch or as a side dish.

What you’ll need to make Roasted Chickpea, Garlic and Kale Salad

• Chickpeas
• Garlic
• Kale
• Tahini
• Maple syrup
• Chilli flakes
• Lemon
• Sesame seeds
• Ras al hanout

How to make vegan chickpea kale salad

Preheat the oven to 180°C.

Add the chickpeas to a large baking tray with the ras al hanout, half of the olive oil and sea salt. Toss to coat evenly and roast in the oven for 25-30 minutes, turning a couple of times during cooking. Ras al hanout adds a delicious smoky Moroccan flavour to this dish.In a separate bowl toss the kale with the other half of the olive oil, massaging everything in with your fingers. Massaging the oil into the kale will help it to soften the kale to make it easier to chew and digest. After the 25-30 minutes, take the chickpeas out of the oven, and add the kale along with the garlic cloves (with the skin on). You can do this in a separate roasting tin if there isn’t enough room.

Roasted garlic is one of the tastiest things to add to a salad, just remove the skin before eating as it’ll slide straight off. Roast the chickpeas, kale and garlic for a further 15-20 minutes until everything is crispy and golden (you can toss in between).Meanwhile mix up your dressing ingredients tahini, olive oil, lemon juice and zest, maple syrup, chilli flakes, sesame seeds and season to taste. I like to do this in a jar so I can shake everything together easily until the dressing ingredients emulsify. Remove the tray from the oven and drizzle over the dressing. Enjoy!

Serve the salad topped with the tahini dressing, and some extra sesame seeds. Enjoyed this salad? Next try

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Did you make this vegan chickpea kale salad? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.

Roasted Chickpea, Garlic and Kale Salad

This fresh and healthy roasted chickpea, garlic and kale salad is packed with colourful vegetables, crispy roasted chickpeas, melt-in-the-mouth roasted garlic and a sweet and zesty maple lemon dressing. A great salad for lunch or as a side dish.

Print Recipe

Prep Time 5 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings 4

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Ingredients

• 400 g chickpeas (drained and rinsed)
• 1 tbsp ras al hanout
• sprinkling sea salt flakes
• 2 tbsp olive oil
• 6-8 garlic cloves
• 200-300 g Large head of kale (stems removed and roughly chopped)

Dressing

• 3 tbsp tahini
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 2 tbsp hot water
• 1 pinch chilli flakes
• 1/2 lemon (juice and zest of)
• 1 tbsp sesame seeds ((plus extra for topping))
• sea salt and black pepper

Instructions 

• Preheat the oven to 180°C.
• Add the chickpeas to a large baking tray with the ras al hanout, half of the olive oil and sea salt. Toss to coat evenly and roast in the oven for 25-30 minutes, turning a couple of times during cooking.
• In a separate bowl toss the kale with the other half of the olive oil and massage the oil in tgo soften.
• Add the kale to the chickpeas along with the garlic cloves (with the skin on). Roast the chickpeas, kale and garlic for a further 15-20 minutes until everything is crispy and golden (you can toss in between).
• While everything roasts, mix up your dressing ingredients in a jar or bowl until emulsified, and season to taste.
• Remove the chickpeas, kale and garlic from the oven and serve with the dressing drizzled over the top with some extra sesame seeds. Enjoy!

Video

Notes

• For ultra crisp chickpeas, remove the skins before roasting them if you have the time!
• Massaging the oil into the kale is a helpful tip because it makes the kale more digestable and easy to chew. 
• Swap the kale for Spring/Summer greens in the Spring and Summer. 
• Use a jar to mix up your dressing, and mix by shaking with a lid, and storing the remainder in the fridge. Simply mix in a little extra hot water if using again to loosen up. 

Nutrition

Calories: 424kcalCarbohydrates: 42gProtein: 13gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gSodium: 40mgPotassium: 587mgFiber: 11gSugar: 12gVitamin A: 5041IUVitamin C: 57mgCalcium: 235mgIron: 5mg

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