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, sweet potato and kale 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.