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Kale garbanzo bean salad with garlicky lemon dressing is a nutrient-loaded, protein-rich salad. It’s savory, bright, a little crisp, and sure to satisfy as a side or main. Plus, it’s naturally gluten-free, dairy-free, vegan, and ready in just 20 minutes!
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Why You’ll Love This Garbanzo Bean Kale Salad Recipe
Some days are rainbow salad kinda days, and others, I want a low-effort, minimal ingredient, but still nutrient-dense, hearty salad. That’s where this well-balanced, 20-minute kale and garbanzo bean salad delivers. This chickpea kale salad a splendidly satisfying mix of protein, fiber, carbs, healthy fats, and micronutrients.
This chickpea kale salad combines nutrient-powerhouse fibrous kale leaves (one of THE most nutrient-dense foods, loaded with vitamins A, C, & K, potassium, calcium, iron, and magnesium) with protein-rich chickpeas sautéed until slightly crisp. You don’t even need a complicated dressing! It’s just olive oil, garlic, a squeeze of lemon, and salt for a super simple lemony kale salad. You can even customize it!
Want to find more ways to enjoy this nutrient powerhouse? First check out my guide to kale. Then, try kale quinoa salad, kale beet salad, sweet potato and kale salad and/or strawberry kale salad.
The Ingredients
Refer to the recipe card for the full list of ingredients and quantities.
Recipe Variations
- To the dressing: Add maple syrup/agave to sweeten it, tahini to make it creamier, and chili flakes/cayenne to make it spicier. Add sesame oil for another twist.
- Vegetables: Add extra color, nutrients, and texture with veggies like cherry tomatoes, red onion (sauteed or raw), or beets (roasted or steamed).
- Avocado: For rich creaminess with heart-healthy fats and antioxidants (check out this guide to avocado for more!).
- Vegan cheese: I particularly like the salty tang of vegan feta cheese or vegan parmesan.
- Nuts/seeds: Add walnuts, almonds, sunflower seeds, or pumpkin seeds for crunch, heart-healthy fats, and protein.
- Quinoa: Make a hearty quinoa kale and chickpea salad (quinoa guide here) as a nutrient-dense main. Other grains, like couscous, barley, bulgur, or farro, will work too.
- Sweet potato: Add the savory, crispy sweetness of cubed roasted sweet potato for extra flavor, texture, and nutrients. Butternut squash and pumpkin work, too.
- Fruit: Add sweet and juicy flavor/texture to the chickpea and kale salad with pomegranate. Alternatively, add chewy dried cranberries.
How to Make Chickpea and Kale Salad
Step 1: First, heat the oil in a large skillet. Meanwhile, drain and pat dry the chickpeas (this ensures they become nicely crispy outside). Then prepare the kale by removing tough stems and chopping the leaves into bite-sized pieces. Once hot, sauté the chickpeas until lightly browned.
Step 2: Next, add the kale, garlic, water, and salt. Then mix and cover until the kale is lightly wilted and vibrant green. Finally, remove the pan from the heat and squeeze the lemon juice over the top. Taste and adjust the lemon/salt, then enjoy!
To serve with un-cooked kale, use some dressing to massage the kale until tender.
FAQs
Kale has a bit of a reputation for bitterness. However, removing the tough stems, massaging it while rinsing, cooking the kale, and/or pairing it with strong flavors like lemon and garlic can all combat bitterness. Refer to this guide to kale for more tips and tricks!
No, you can massage the kale instead (using a little oil and lemon and massaging the kale until tender – usually 1-2 minutes). This breaks down the tough fibers for a soft texture without losing nutrients.
Toni’s Recipe Tips
- To reduce prep time: Slice away the tough stems from the kale, create a stack of several leaves, and cut every ¼-inch or so apart to quickly cut into strips. You can buy pre-chopped kale, but the stems are often still attached.
- Cook the kale covered: The lid will trap the steam, making it tender quickly without drying out.
- For the best flavor: Mix the kale salad with lemon dressing and leave it to ‘marinate’ for 10-15 minutes for all the flavors to meld before serving.
Serving Suggestions
Enjoy this versatile kale garbanzo bean salad warm, at room temperature, or chilled, either as a main or side with any meal, including:
- Soup: Try with pureed veggie soup, jackfruit ‘chicken’ noodle soup, or butternut squash red pepper soup.
- Sandwiches: Serve alongside a hearty tempeh sandwich or sweet potato sandwich.
- Wrap: Cauliflower veggie wraps or tofu peanut lettuce wraps would pair well!
- Pasta: Like green pea pasta, sweet potato pasta, or eggplant lasagna.
- Mains: Serve the salad as an opener for these stuffed sweet potatoes or vegan BBQ pizza.
Storage Instructions
Fridge: Once prepared, you can store any leftover kale salad with chickpeas in an airtight container in the refrigerator for up to 5 days.
If you’re using crispy chickpeas, store them separately to maintain their texture.
Freezer: Technically, this cooked garbanzo kale salad is also freezer-friendly for up to 3 months, though the texture may change slightly upon thawing.
Reheat: the salad on the stove or in a microwave optionally with a splash of extra olive oil and/or lemon juice.
More Hearty Vegan Salads with Kale
Vegan Side Dishes
Roasted Beet and Kale Salad
Vegan Side Dishes
Crunchy Kale Slaw
Vegan Lunches
Kale Quinoa Salad
Have more chickpeas to use or ready to incorporate them into more meals? Check out my list of 30 Delicious Vegan Chickpeas Recipes.
If you tried this kale garbanzo bean salad recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Kale Garbanzo Bean Salad
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Ingredients
- 2 teaspoons of extra virgin olive oil
- 1 (15-ounce) can of garbanzo beans, drained and rinsed
- 5 handfuls of chopped kale
- A splash of water
- 2 garlic cloves, minced
- A few dashes of salt
- A squeeze of lemon
Instructions
- Heat oil in a large saucepan and add beans. Cook until beans start to lightly brown.
- Add in the kale, water, garlic, and salt. Mix in and cover until kale is bright green and slightly wilted.
- Remove from heat and squeeze lemon over the kale.
- Serve at room temperature or cold.
Notes
- To reduce prep time: Slice away the tough stems from the kale, create a stack of several leaves, and cut every ¼-inch or so apart to quickly cut into strips. You can buy pre-chopped kale, but the stems are often still attached.
- Cook the kale covered: The lid will trap the steam, making it tender quickly without drying out.
- For the best flavor: Mix the kale salad with lemon dressing and leave it to ‘marinate’ for 10-15 minutes for all the flavors to meld before serving.
Thank you for sharing such an easy sample and tasty recipe! It literally took me all of 10 minutes to prepare this with a bag of dinosaur kale that was pre-chopped. I did trim the leaves away from the stem. This is definitely great for meal prepping for work as well!
The quick prep recipes are the best! So glad you enjoyed this yummy bean salad 🙂
This recipe is so good! Even if you don’t like kale, you will love this salad. Definitely give it a try!
So delicious!
super tasty and would make it over and over again.
Right?! Such an easy and delicious salad!
Looks so delicious and healthy!
Nothing like a healthy salad!
simplicity at its best and taste out of this world. Thank you for your recipe, we love it!!
I love how simple this one is too!
I would love to try such a healthy and yum version of a salad!
It’s a yummy one!
What a fun and yummy salad!
My kind of salad 🙂
Such an easy and delicious salad!