This Vegan Almond Parmesan Tahini Kale Salad with Crispy Chickpeas is an over-the-top & healthy recipe. Massaged kale, crispy chickpea croutons, and creamy avocado, all get coated in a rich tahini dressing, along with a sprinkle of almond parmesan. Each bite is full of flavor and is the perfect salad recipe to serve up on for an easy weeknight dinner.

Vegan Almond Parmesan Tahini Kale Salad with Crispy Chickpeas recipe with a fork in it. Sitting on a cutting board.

If you’re looking to elevate your vegan salad game, you’re in the right place, because this Vegan Almond Parmesan Tahini Kale Salad with Crispy Chickpeas is top-notch.

While it is far from traditional, it’s definitely far from boring. The crispy chickpea croutons, the rich tahini dressing, and the almond parmesan, are the tastiest additions that will have you savoring every bite.

So regardless if you’re a salad fan or not, I’m quite certain you will be after creating this healthy vegan salad recipe.

Why You’ll Love This Healthy Vegan Kale Salad Recipe

Full of Flavor & Loaded with Nutrition: This vegan chickpea salad recipe is full of nutritious plant-based ingredients, wholesome veggies, and healthy fats.
Quick & Easy: Vegan Almond Parmesan Tahini Kale Salad with Crispy Chickpeas recipe comes together in about 30 minutes.
Restaurant Worthy: Although this healthy vegan kale salad recipe isn’t your average, it is definitely gourmet quality.

Healthy Vegan Kale Salad with Crispy Chickpeas recipe with a fork in it. Sitting on a cutting board.

Ingredients

Organic Chickpeas: The typical salad includes croutons, but we’ll be roasting up some crispy chickpeas instead to add the perfect texture, fiber, & plant protein!
Organic Kale: For the greens of this salad, we’ll be using & massaging kale.
Organic Tahini Dressing: Rich, creamy, & a must for this salad. Please don’t skimp or skip!
Organic Almond Parmesan Cheese: Homemade almond parmesan in place of traditional parmesan to sprinkle on top!
Organic Avocado: Fresh, ripe, & sliced avocado completes this healthy vegan salad recipe perfectly.

How to Make

Chickpea Croutons. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Place drained chickpeas on a prepared baking sheet, drizzle with oil and seasonings. Toss to coat & bake for 20 – 25 minutes, flipping halfway through.
Rich Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Almond Parmesan. To a food processor, add all the parmesan ingredients. Process until completely broken up and a fine powder forms, about 30 seconds.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Assemble. In the massaged kale bowl, add half of the dressing and give it a good toss. Top with the chickpea croutons, sliced avocado, the remainder of the dressing, and the almond parmesan. Enjoy!

Tips for Preparing Vegan Kale Caesar Salad Perfectly

Baking: Be sure to flip the chickpeas half way while roasting. This ensures that everything gets baked to perfection.
Always Massage the Kale: Trust me on this one. Kale leaves can be very tough & chewy if not messaged. Make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout.
Organic Avocado: Be sure to use a large ripe avocado for the salad. If your avocado is on the smaller side, I would recommend using two.

Storing & Reheating

Although this Vegan Almond Parmesan Tahini Kale Salad with Crispy Chickpeas recipe is best fresh, it can be saved as leftovers!

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 crispy chickpeas to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the kale, avocado, tahini dressing, and almond parmesan.

Healthy Kale Salad with Chickpeas recipe with a fork in it. Sitting on a cutting board.

More Healthy Vegan Kale 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.

Vegan Almond Parmesan Tahini Kale Salad with Crispy Chickpeas

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

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Description

Ingredients

Scale

Always opt for organic ingredients.

CHICKPEA CROUTONS

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

RICH TAHINI DRESSING

¼ cup raw tahini
¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 garlic clove, minced
2 tsp dijon mustard
Sea salt & black pepper, to taste
Spring water, to thin

ALMOND PARMESAN

¼ cup raw almonds
1 tbsp nutritional yeast
½ tsp garlic powder
Sea salt & black pepper, to taste

SALAD

5 cups kale, stems removed, chopped
Sea salt, pinch
Avocado(s), sliced

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Instructions

Chickpea Croutons. Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Place drained chickpeas on a prepared baking sheet, drizzle with oil and seasonings. Toss to coat & bake for 20 – 25 minutes, flipping halfway through.
Rich Tahini Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine. Then add water a little at a time until a semi-thick, pourable dressing is achieved. Set aside.
Almond Parmesan. To a food processor, add all the parmesan ingredients. Process until completely broken up and a fine powder forms, about 30 seconds.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Assemble. In the massaged kale bowl, add half of the dressing and give it a good toss. Top with the chickpea croutons, sliced avocado, the remainder of the dressing, and the almond parmesan. Enjoy!

Notes

Baking: Be sure to flip the chickpeas half way while roasting. This ensures that everything gets baked to perfection.

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

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

Storing & Reheating: Transfer salad ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the crispy chickpeas to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the kale, avocado, tahini dressing, and almond parmesan.