Last Updated on March 17, 2025 by Christin Gillespie

This Kale Chickpea Salad with Maple Dijon Vinaigrette is a healthy vegan recipe that is super easy to make. Massaged kale, protein-rich chickpeas, seeds, & creamy avocado, all get coated with a sweet, yet tangy maple dijon vinaigrette. It’s a delicious combination that will turn anyone into a kale salad lover.

Kale Chickpea Salad with Maple Dijon Vinaigrette with avocado, pumpkin seeds, hemp seeds, and sunflower seeds, on a white marble counter.

My kale salad recipes continue & this one is top-notch. It was inspired by my Copycat Erewhon Kale White Bean Salad, but with a chickpea twist.

While that particular vegan recipe is top-notch, this Kale Chickpea Salad with Maple Dijon Vinaigrette is just as good, if not better.

Not only is this version super delicious, it’s so easy to make & is just as good for meal prep. Needless to say, this vegan kale salad recipe will be a hit!

Why You’ll Love This Vegan Kale Chickpea Salad Recipe

Full of Flavor & Loaded with Nutrition: Just because this bowl is on a base of greens, doesn’t mean that there is a lack of taste.
Quick & Easy: Ready in 15 minutes or less!
Great for Meal Prep: This Kale Chickpea Salad with Maple Dijon Vinaigrette stores well in the fridge, making it the perfect vegan recipe option for healthy lunches or dinners throughout the week.

Healthy Kale Chickpea Salad with Maple Dijon Vinaigrette with avocado, pumpkin seeds, hemp seeds, and sunflower seeds, on a white marble counter.

Ingredients

Organic Chickpeas: Loaded with protein, full of fiber, & provides this kale salad recipe with some heartiness.
Organic Avocado: Make sure to use a large + ripe avocado.
Organic Seeds: A combo of pumpkin seeds, sunflower seeds, & hemp seeds.
Organic Extra-Virgin Olive Oil: Olive oil is the perfect oil to use in this dressing. Be sure to use extra-virgin olive oil for optimal flavor + health benefits.
Organic Lemon: Just a squeeze of fresh lemon takes this dressing to the next level!
Organic Pure Maple Syrup: One of my favorite natural sweeteners. It adds the perfect amount of sweetness to the dressing, without the need of any refined sugars.
Organic Dijon Mustard: To balance out the sweetness, dijon mustard adds a bit of “tang.” Careful, a little goes a long way.
Organic Garlic: Please use fresh garlic, as opposed to powdered. This is an ingredient that you never want to skip!
Sea Salt & Black Pepper: Just a healthy pinch of each to add to this salad dressing.

How To Make

Kale. Add the washed and 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.
Add. Dice up your avocado, drain your chickpeas, seeds, & add to the kale bowl.
Dressing. In a mixing bowl, whisk all of the dressing ingredients together until well combined.
Toss. Drizzle the dressing over the salad & give it a good toss.
Serve. Divide between bowls & enjoy!

Kale Chickpea Salad with Maple Dijon Vinaigrette in a mixing bowl on a white marble counter.

Tips for Making this Vegan Kale Salad Recipe Perfectly

Always Massage the Kale. Trust me on this one. Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout in.
Drain the Beans: Be sure to drain your beans, this ensures that the salad does not have any bean liquid in it.
Organic Avocado: Use a large ripe avocado for the salad. If your avocado is on the smaller side, I would recommend using two.
Chilled Ingredients: This is personal preference, but I recommend refrigerating the chickpeas, avocado, & of course, the kale prior to preparing.

Storing & Reheating

This Kale Chickpea Salad with Maple Dijon Vinaigrette is the perfect vegan recipe for healthy leftovers & meal prep!

Fridge Storage. Transfer the salad to an air-tight glass container & refrigerate for up to 4 days. I don’t recommend dicing the avocado until the salad is ready to enjoy.

Vegan Kale Chickpea Salad with Maple Dijon Vinaigrette with avocado, pumpkin seeds, hemp seeds, and sunflower seeds, on a white marble counter.

More Vegan Chickpea Salad Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Kale Chickpea Salad with Maple Dijon Vinaigrette

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Author: Christin Gillespie
Prep Time: 10
Total Time: 10
Yield: 4 1x
Category: Salad
Method: Mixing
Cuisine: American
Diet: Vegan

Print Recipe

Description

Ingredients

Scale

Always opt for organic ingredients.

KALE

5 cups kale, stems removed, chopped
Fresh lemon juice

DRESSING

¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp pure maple syrup
2 tsp dijon mustard
2 garlic cloves, minced
Sea salt & black pepper, to taste

SALAD

1 large avocado, diced
1 (15-oz) can chickpeas, drained
¼ cup hemp hearts
¼ cup sunflower seeds
¼ cup pumpkin seeds

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Instructions

Kale. Add the washed and 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.
Add. Dice up your avocado, drain your chickpeas, seeds, & add to the kale bowl.
Dressing. In a mixing bowl, whisk all of the dressing ingredients together until well combined.
Toss. Drizzle the dressing over the salad & give it a good toss.
Serve. Divide between bowls & enjoy!

Notes

Always Massage the Kale. Trust me on this one. Kale leaves can be very tough & chewy if not massaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout in.

Drain the Beans: Be sure to drain your beans, this ensures that the salad does not have any bean liquid in it.

Organic Avocado: Use a large ripe avocado for the salad. If your avocado is on the smaller side, I would recommend using two.

Chilled Ingredients: This is personal preference, but I recommend refrigerating the beans, avocado, & of course, the kale prior to enjoying.

Fridge Storage: Transfer the salad to an air-tight glass container & refrigerate for up to 4 days. I don’t recommend dicing the avocado until the salad is ready to enjoy.