Last Updated on June 1, 2025 by Christin Gillespie

This Crispy Chickpea Chopped Kale Salad recipe is full of healthy ingredients. Massaged kale, fresh veggies, crispy crouton chickpeas, & creamy avocado all get coated in a sweet honey Dijon vinaigrette. It’s an easy plant-based creation to enjoy on a busy weeknight.

Crispy Chickpea Chopped Kale Salad with cherry tomatoes, diced avocado, green olives, red onion, and cucumber, with a fork in it, sitting on a white marble counter.

Fresh, tasty, & with a chickpea crunch, that’s what this healthy salad recipe is all about. From the crispy chickpeas & the fresh veggies to the sweet honey Dijon vinaigrette, it’s guaranteed to be a win.

Even though the flavors & the texture are on point, the preparation process is so easy. Simply chop the veggies, roast the chickpeas, whisk the dressing, & your gourmet salad is served in 30 minutes, depending on how crispy you prefer your chickpeas.

This Crispy Chickpea Chopped Kale Salad will be a perfect addition to your busy weeknight dinner collection.

Why You’ll Love This Chickpea Chopped Salad Recipe

Full of Flavor & Loaded with Nutrition: Created with plant-based protein, vibrant veggies, healthy fats, & a yummy dressing to nourish your body!
Quick & Easy: Ready in about 30 minutes & super straightforward to make, this plant-based salad is a keeper!
Great for Meal Prep: This Crispy Chickpea Chopped Kale Salad stores well in the fridge, making it the perfect recipe to meal prep for healthy meals throughout the week.

Healthy Crispy Chickpea Chopped Kale Salad with cherry tomatoes, diced avocado, green olives, red onion, and cucumber, with a fork in it, sitting on a white marble counter.

Ingredients

Organic Chickpeas: The typical salad includes croutons, but we’ll be roasting up some chickpeas instead to add the perfect amount of crispy texture, fiber, & plant protein!
Organic Kale: For the greens of this salad, we’ll be using fresh kale.
Organic Vegetables: Diced English cucumbers, red onion, green olives & cherry tomatoes to elevate the flavor!
Organic Avocado: Diced up for some healthy fats & creaminess.
Organic Honey Dijon Vinaigrette: A must for any salad is a delicious dressing. This honey Dijon vinaigrette is the perfect mix of sweet & tangy.
Organic Herbs & Spices: Paprika, dried oregano, garlic powder, sea salt, & black pepper are used for the chickpeas.

How to Make

Crispy Chickpeas. Preheat the oven to 425 degrees F. Add the drained chickpeas to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20–25 minutes, tossing halfway.
Kale. Add the washed & chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1–2 minutes to soften the kale.
Honey Dijon Vinaigrette. In a bowl, combine all ingredients & whisk until fully combined.
Combine. Add the veggies to the massaged greens, along with half of the dressing. Toss to combine.
Assemble. Divide the salad between bowls. Top with the crispy chickpeas & the remaining dressing. Enjoy!

Tips for Making this Kale Salad Recipe Perfectly

Baking: Be sure to flip the chickpeas halfway, as this ensures even baking.
Organic Vegetables: Feel free to customize with your preferred vegetables.
Organic Manuka Honey: You can replace it with local raw unfiltered honey or organic pure maple syrup to make it vegan.

Storing & Reheating

This Crispy Chickpea Chopped Kale Salad is the perfect plant-based recipe for healthy leftovers & meal prep!

Storing. Transfer the salad ingredients to separate airtight glass containers & refrigerate for up to 4 days. I don’t recommend dicing the avocado until the salad is ready to enjoy.

Optional Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair with the remaining salad ingredients.

Crispy Chickpea Chopped Kale Salad Recipe with cherry tomatoes, diced avocado, green olives, red onion, and cucumber, with a fork in it, sitting on a white marble counter.

More Salad Recipes You’ll Love

If you make this Crispy Chickpea Chopped Kale Salad recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!

Xoxo.

CMG.

Crispy Chickpea Chopped Kale Salad

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegetarian

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Description

Ingredients

Scale

Always opt for organic ingredients.

CRISPY CHICKPEAS

1 (15-oz) can chickpeas, drained
2 tsp avocado oil
1 tsp paprika
1 tsp dried oregano
1 tsp garlic powder
Sea salt & black pepper, to taste

KALE

3 cups kale, chopped
Fresh lemon

HONEY DIJON VINAIGRETTE

2 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp apple cider vinegar
1 tbsp Manuka honey
2 tsp Dijon mustard
2 garlic cloves, minced
Sea salt & black pepper, to taste

VEGETABLES

½ English cucumber, diced
½ red onion, chopped
½ cup cherry tomatoes, halved
½ cup green pitted olives, halved
1 large avocado, diced

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Instructions

Crispy Chickpeas. Preheat the oven to 425 degrees F. Add the drained chickpeas to a baking tray lined with parchment paper. Toss with the avocado oil & seasonings. Bake for 20–25 minutes, tossing halfway.
Kale. Add the washed & chopped kale to a large mixing bowl along with a squeeze of fresh lemon juice. Using your clean hands, massage for 1–2 minutes to soften the kale.
Honey Dijon Vinaigrette. In a bowl, combine all ingredients & whisk until fully combined.
Combine. Add the veggies to the massaged greens, along with half of the dressing. Toss to combine.
Assemble. Divide the salad between bowls. Top with the crispy chickpeas & the remaining dressing. Enjoy!

Notes

Baking: Be sure to flip the chickpeas halfway, as this ensures even baking.

Organic Vegetables: Feel free to customize with your preferred vegetables.

Organic Manuka Honey: You can replace it with local raw unfiltered honey or organic pure maple syrup to make it vegan.

Storing & Optional Reheating: Transfer the salad ingredients to separate airtight glass containers & refrigerate for up to 4 days. I don’t recommend dicing the avocado until the salad is ready to enjoy. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. To serve, pair with the remaining salad ingredients.