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Vegan massaged kale salad with roasted chickpeas

Vegan Massaged Kale Salad With Roasted Chickpeas

Serve this vegan massaged kale salad with roasted chickpeas as a light lunch that's great on the go! Massaging the kale brings out flavour and tenderness, perfect together with a tangy dressing and mixed seeds on top. Gluten-free and oil-free.
Course Main Course, Salad
Cuisine Vegan
Keyword Chickpeas, easy, kale, meal prep, peanut butter
Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Servings 3
Calories 121kcal
Author Maria Gureeva


  • Conventional oven
  • Mixing bowl
  • Baking tray
  • Baking paper


Roasted chickpeas

  • 1 can chickpeas drained and rinsed
  • 1 tbsp maple syrup
  • 1 tsp salt
  • 1 tsp turmeric
  • 1/2 tsp cumin
  • 1/2 tsp garlic granules

Massaged kale salad

  • 3 cups kale de-stemmed and chopped
  • 1 tbsp peanut butter
  • 1.5 tbsp apple cider vinegar
  • 2 tbsp tamari
  • 2 cloves garlic minced
  • 1/2 lemon juice of
  • 1/4 cup green olives


  • Preheat the oven to 200 degrees C/400 F. Add the chickpeas to a mixing bowl together with the maple syrup, salt, turmeric, cumin and garlic granules, and stir together well.
  • Transfer the chickpeas to a sheet of greaseproof baking paper over a baking tray and roast in the oven for 25 minutes, until golden and slightly crispy.
  • While the chickpeas are in the oven, prepare the rest of the salad. Massage the kale leaves thoroughly for 1-2 minutes, then add the peanut butter and massage for a minute or so more.
  • Add the apple cider vinegar, tamari, garlic and lemon juice. Toss together the ingredients, and add in the olives before serving.
  • Plate the salad with the roasted chickpeas and seeds/nuts on top.



Calories: 121kcal | Carbohydrates: 16g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 1673mg | Potassium: 446mg | Fiber: 1g | Sugar: 5g | Vitamin A: 6738IU | Vitamin C: 91mg | Calcium: 122mg | Iron: 2mg