Roasted Chickpea & Vegetable Kale Salad with Sweet Tahini Dressing

This Roasted Chickpea & Vegetable Kale Salad with Sweet Tahini Dressing is the ultimate vegan recipe to serve up as a healthy dinner. A bed of massaged kale gets topped with a collection of roasted vegetables, crispy chickpeas, creamy avocado, microgreens, a sweet tahini dressing, as well as a sprinkle of hemp seeds. It’s straight forward to prepare, full of flavor, & bound to be a favorite!

If you’re not a kale fan, I’m quite certain that you will be after the first bite of this healthy vegan salad recipe.

This Roasted Chickpea & Vegetable Kale Salad with Sweet Tahini Dressing is truly a mouthwatering recipe that will have you digging in. Trust me, it’s that good.

While kale is one of the most important components, the toppings are what make it elite. Between the crispy chickpeas, roasted vegetables, creamy avocado, microgreens, & the irresistible sweet tahini dressing, you’ll be drooling over it the next day.

Why You’ll Love this Loaded Vegan Kale Salad Recipe

• Full of Flavor & Loaded with Nutrition: Just because this salad is created with variety of vegetables, doesn’t mean that there is a lack of flavor. 
• Quick & Easy: Ready in under about 45 minutes & super simple to make.
• Great for Meal Prep: This Roasted Chickpea & Vegetable Kale Salad with Sweet Tahini Dressing stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Ingredients

• Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as some fiber + plant protein.
• Organic Sweet Potato: I used organic stokes purple sweet potato, for the pop of color & boost of nutrition. However, any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing. 
• Organic Carrots: Adds some sweetness, brightness, as well as some extra nutrients.
• Organic Cauliflower Florets: Fresh or frozen, get roasted to perfection.
• Organic Avocado: Make sure to use a ripe avocado.
• Organic Microgreens: It adds extra nutrients & antioxidants. I used a broccoli, tuscan kale, rocket arugula, & garlic chives mix. 
• Organic Kale: The base of this salad recipe is kale! 
• Organic Sweet Tahini Dressing: This dressing is creamy, citrusy, & super sweet. It complements this salad perfectly. Don’t leave it out!  
• Organic Hemp Seeds: A sprinkle of organic hemp seeds adds some extra plant-based protein & Omega-3’s.  
• Organic Avocado Oil: This is my favorite oil to use while baking, because it can withstand high cooking temperatures.

How To Make

1. Chickpeas & Roasted Vegetables. Preheat the oven to 425 degrees F. Add the drained chickpeas & chopped vegetables to a baking tray lined with parchment paper. Drizzle with avocado oil & seasonings. Toss to combine & bake for 20 – 25 minutes, flipping halfway.
2. Kale. Add the washed and chopped kale to a large mixing bowl along with the fresh lemon juice. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
3. Sweet Tahini Dressing. In a mixing bowl, add the dressing ingredients & whisk to combine. Add the water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
4. Serve. Divide the kale between bowls. Top with the roasted vegetables, chickpeas, cubed avocado, microgreens, a drizzle of the sweet tahini dressing, & a sprinkle of hemp seeds. Enjoy!

Tips for Making this Vegan Kale Salad Recipe Perfectly

• Organic Vegetables: Feel free to customize based on what you have access to. Swap the microgreens for roasted broccoli florets, incorporate beets, use your favorite type of sweet potato. Truly make this recipe your own!
• Always Massage the Kale. Trust me on this one. Kale leaves can be very tough & chewy if not messaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout in.
• Organic Raw Tahini: If you don’t have tahini, what are you waiting for? It’s so good! Nevertheless, if you don’t have it you can replace it with organic raw cashew butter!
• Organic Protein: Wanting to up the protein? Add a 1 cup of cooked quinoa to the salad.

Storing & Reheating

As mentioned above, this Roasted Chickpea & Vegetable Kale Salad with Sweet Tahini Dressing is the perfect healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas & vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. Remove from the oven and serve with the fresh greens, as well as the remaining toppings.

More Healthy Vegan Kale Salad Recipes You’ll Love

• Crispy Chickpea & Quinoa Kale Salad with Maple Dijon Vinaigrette 
• Copycat Erewhon Kale White Bean Salad
• Vegan Autumn Kale Caesar Salad with Roasted Delicata Squash & Crispy Chickpeas
• White Bean & Avocado Kale Caesar Salad with Sweet Potato Fries
• Vegan Crispy Chickpea Kale Caesar Salad

Sharing Is Caring!

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.

Print