Make this Plant-Based Kale Chickpea Salad! A healthy vegan recipe with crispy roasted chickpeas, fresh kale and a simple dairy-free dressing – easy and delicious.

Ingredients (Serves 2)

1 tbsp spoon olive oil

100g cooked chickpeas

30g almonds

30g pumpkin seeds

1 shallot finely sliced

4 radish finely sliced

1 apple finely sliced

200g kale stalks removed and chopped

For the dressing:

2 tbsp olive oil

1 dsp tahini

2 tsp maple syrup

2 tsp balsamic vinegar

1 lemon juiced

Salt and pepper

Method -

Fry the chickpeas, almonds and pumpkin seeds in the olive oil for 5 minutes and put aside.

In a bowl, add all of the dressing ingredients except the oil and whisk. Next slowly drizzle in the olive oil whilst still whisking.

Place the kale in a large bowl and massage for 2-3 minutes to soften.

Place the sliced radish, apple and shallot on top along with the fried chickpeas, almonds and pumpkin seeds.

Drizzle with the dressing and serve.

This Plant-Based Kale Chickpea Salad is fresh, vibrant and full of flavour. With hearty kale leaves, crispy roasted chickpeas and a simple dairy-free dressing, it’s a salad that feels both nourishing and satisfying. Naturally vegan and packed with plant protein, it makes a perfect light meal or side dish. This kale and roasted chickpea salad celebrates wholesome ingredients in the best way – easy to prepare, healthy, and always delicious.