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cookingforpeanuts.com
By cookingforpeanuts.com

Kale Salad with Chickpeas

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: Wed, 23 Jul 2025 12:02:35 GMT

Nutrition balance score

Great
Glycemic Index
42
Low
Glycemic Load
22
High

Nutrition per serving

Calories326.1 kcal (16%)
Total Fat17.1 g (24%)
Carbs36.4 g (14%)
Sugars12.7 g (14%)
Protein9.6 g (19%)
Sodium376.6 mg (19%)
Fiber10.1 g (36%)
% Daily Values based on a 2,000 calorie diet

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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