Go Back
+ servings
Vegan massaged kale salad with roasted chickpeas

Get the Recipe: 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.


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


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


  • 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