Kale Salad with Chickpeas

Name: Kale Salad with Chickpeas
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian
Ingredients: 3 1/4 cups shredded carrots ((about 5 to 6 medium-large carrots)); 1/3 cup extra-virgin olive oil; 1/3 cup rice vinegar; 1 inch knob ginger (peeled, roughly chopped (or 1 tablespoon grated)); 1 medium lemon (zest plus 2 tablespoons juice); 2 teaspoons toasted sesame oil; 1 tablespoon maple syrup; 1/4 teaspoon salt (or to taste); 3 cups chopped red bell pepper ((about 2 medium)); 30 ounces canned chickpeas (drained, and rinsed (or 3 cups cooked)); 6 cups chopped curly kale ((about 9 stems)); 1 cup dried cranberries or golden raisins ((preferably unsweetened) optional); 1 cup raw pepitas (optional); 4 1/2 tablespoons hemp seeds (optional)

3 steps

Prep:15minCook:10min

Make this quick Kale Salad with Chickpeas for meal prep. It's packed with protein and fiber. Plus, it's healthy, vegan, and gluten-free.

Updated at: Thu, 11 Dec 2025 09:28:27 GMT

Nutrition balance score

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Ingredients

6 servings

3 ¼ cupscarrots

shredded

⅓ cupextra-virgin olive oil

⅓ cuprice vinegar

1 inchginger

knob, peeled, roughly chopped, or 1 tablespoon grated

1lemon

medium, zest plus 2 tablespoons juice

2 teaspoonstoasted sesame oil

1 tablespoonmaple syrup

¼ teaspoonsalt

or to taste

3 cupsred bell pepper

chopped

30 ouncescanned chickpeas

drained, and rinsed, or 3 cups cook

6 cupscurly kale

chopped

1 cupdried cranberries

or golden raisins, preferably unsweetened, optional

1 cupraw pepitas

optional

4 ½ tablespoonshemp seeds

optional

Instructions

Step 1

Make the dressing: Add 1 cup shredded carrots (about 2 medium-large carrots), olive oil, rice vinegar, ginger, zest 1 lemon, 2 tablespoons lemon juice, maple syrup, toasted sesame oil, and salt to a blender. Blend on high until smooth. Adjust lemon juice, and salt to taste.

Step 2

Make jars (optional): Place 3 (32-ounce) mason jars in a row. To each jar, add ¼ cup plus 1 tablespoon dressing, or divide the dressing between the 3 jars evenly. Then add ¾ cup shredded carrots, 1 cup bell pepper, 1 cup chickpeas, 2 cups kale, 1/3 cup dried cranberries, 1/3 cup pepitas, and 1 ½ tablespoons hemp seeds. Cover and refrigerate up to 4 days.

Step 3

For serving:Jars: Shake the jar. Invert and shake it over a medium bowl. Use a spoon to remove any remaining dressing. Mix well to combine. Add salt, pepper, and more lemon juice to taste. Skip the jars and combine the salad and dressing in a large bowl instead. Add salt, pepper, and more lemon juice to taste.

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