Kale Garbanzo Bean Salad

Kale garbanzo bean salad with garlicky lemon dressing is a nutrient-loaded, protein-rich salad that’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!

Why You’ll Love This Recipe

Some days are rainbow salad kinda days, and others, I want to throw together a nutrient-dense, satisfying salad with as minimal ingredients (and effort) as possible, like this well-balanced, 20-minute kale and garbanzo bean salad (chickpea kale salad), with a good mix of protein, fiber, carbs, healthy fats, and micronutrients.

This 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 slightly crisp, protein-rich sautéed chickpeas. 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? Try kale quinoa salad, kale beet salad, and/or strawberry kale salad.

The Ingredient Notes

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 hearty, 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

To serve with un-cooked kale, use some dressing to massage the kale until tender.

FAQs

Pro 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 (like pureed veggie soup, jackfruit ‘chicken’ noodle soup, or butternut squash red pepper soup)
• Sandwiches (like a tempeh sandwich or sweet potato sandwich)
• Wrap (like cauliflower veggie wraps or tofu peanut lettuce wraps)
• Pasta (like green pea pasta, sweet potato pasta, or eggplant lasagna)
• Or alongside these stuffed sweet potatoes

Storage Instructions

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.

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.