If you’ve ever thought salads were boring, this roasted chickpea kale salad is here to change your mind. It’s crunchy, hearty, and packed with flavor. Plus, it makes the perfect autumn salad when the air gets crisp and you’re craving something nourishing yet satisfying.
This recipe brings together crispy chickpeas, massaged kale, and roasted sweet potatoes, all tossed in a creamy tahini dressing. Whether you’re making it for a weekday lunch, a fall dinner side, or serving it up in a large salad bowl at a gathering, it’s a dish that balances comfort and freshness.
Why You’ll Love This Salad
- Crunchy texture: Crispy chickpeas add the perfect bite.
- Hearty base: Kale stands up well to dressing and doesn’t wilt like lettuce.
- Seasonal vibes: Roasted sweet potatoes make it a cozy fall dish.
- Naturally gluten free: Great for most dietary preferences.
- Meal-prep friendly: Store the components separately and toss together when you’re ready to eat.
Ingredients You’ll Need
Here’s everything for the kale chickpea salad:
For the salad:
- 1 large bunch of kale, stems removed and leaves chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 medium sweet potato, peeled and cubed
- 2 tablespoons olive oil, divided
- ½ teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder (optional for heat)
- Salt and black pepper to taste
For the tahini dressing:
- 3 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup or honey
- 1 garlic clove, grated or finely minced
- 2–3 tablespoons warm water (to thin)
- Pinch of salt
Step-by-Step Instructions
1. Roast the chickpeas
Preheat your oven to 400°F (200°C). Pat the chickpeas dry with a clean towel. Toss them in 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, and a pinch of salt. Spread them out on a baking sheet. Roast for 25–30 minutes, shaking halfway through, until golden and crispy.
Tip: If you want seriously crunchy chickpeas, let them cool completely on the pan before using.
2. Roast the sweet potatoes
On another baking sheet, toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 25 minutes or until fork-tender and slightly caramelized.
3. Massage the kale
While the oven’s working, place the chopped kale in a large salad bowl. Drizzle with a teaspoon of olive oil and a small pinch of salt. Use your hands to massage the leaves for 2–3 minutes until they soften and darken. This step makes kale much more pleasant to eat.
4. Make the tahini dressing
In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic, and salt. Slowly add warm water until you reach your desired consistency. The dressing should be creamy but pourable.
5. Assemble the salad
Add the roasted sweet potatoes to the kale. Drizzle with half the dressing and toss well. Top with roasted chickpeas and serve with extra dressing on the side.
Tips for Success
- Make it ahead: Keep chickpeas in a separate container to preserve crunch. Add them just before serving.
- Switch it up: Try adding roasted carrots, Brussels sprouts, or even a handful of dried cranberries for a fall twist.
- Protein boost: Toss in some grilled chicken or tofu if you’d like extra protein.
- Storage: Store leftovers in the fridge for up to 3 days. Kale holds up better than lettuce, so it won’t go limp overnight.
Why This Salad Works
This isn’t your average kale salad. Massaging the leaves takes away bitterness. The roasted chickpeas bring crunch like croutons, without the bread. And sweet potatoes add an earthy sweetness that balances the tangy tahini dressing.
It’s satisfying enough for a full meal yet light enough to serve as a side. Honestly, it’s the kind of salad that makes you forget you’re eating something so healthy.
Variations to Try
- Kale and Chickpea Salad with Avocado: Add sliced avocado for extra creaminess.
- Autumn Salad with Apples: Toss in thin apple slices for a sweet-tart contrast.
- Roast Chickpea Salad with Feta: Sprinkle with crumbled feta or goat cheese.
- Sweet Potato Kale Bowl: Skip the chickpeas and add quinoa for a grain-based option.
Roasted Chickpea Kale Salad with Tahini Dressing
Ingredients
Method
- Preheat oven to 400°F (200°C).
- Pat chickpeas dry with a towel.
- Toss with 1 tablespoon olive oil, smoked paprika, cumin, garlic powder, chili powder (if using), salt, and pepper.
- Spread on a baking sheet and roast for 25–30 minutes, shaking halfway, until crispy.
- On another baking sheet, toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper.
- Roast for 25 minutes or until golden and tender.
- Place chopped kale in a large salad bowl.
- Drizzle with a teaspoon of olive oil and a pinch of salt.
- Massage with your hands for 2–3 minutes until soft and dark green.
- Whisk together tahini, lemon juice, maple syrup, garlic, and salt.
- Add warm water a little at a time until creamy but pourable.
- Toss kale with roasted sweet potatoes and half the dressing.
- Add roasted chickpeas on top.
- Serve with extra dressing on the side.
Notes
- Chickpeas get crunchiest when fully dried before roasting.
- For meal prep, store chickpeas separately and add before eating.
- Baby kale works too and doesn’t need massaging.
- Add extras like avocado, feta, or cranberries for fun variations.
FAQs
Q: Can I make this roasted chickpea salad oil-free?
Yes. You can roast chickpeas and sweet potatoes with a splash of vegetable broth or even dry roast chickpeas. The texture will be a little different but still tasty.
Q: How do I keep roasted chickpeas crunchy?
Let them cool completely before storing in a container without a lid or with a loose cover. If you trap steam, they’ll soften.
Q: Can I use baby kale instead of curly kale?
Absolutely. Baby kale is milder and doesn’t need massaging. Just toss it straight with the dressing.
Q: Is this kale chickpea salad naturally gluten free?
Yes, every ingredient in this recipe is gluten free. Just double-check labels on spices and tahini to be safe.
Q: What else pairs well with this salad?
It goes beautifully with roasted chicken, salmon, or a cozy fall soup. Or just grab a fork and dig in—it holds its own as a main dish.
