Kale Garbanzo Bean Salad with Lemon Dressing
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This kale garbanzo bean salad filled sun-dried tomatoes, feta cheese crumbles and red onion. all tossed in my Cava-inspired lemon-tahini dressing. You can make this salad in ten minutes. Use dairy-free feta cheese to make this a vegan kale salad.
Get ready to sink your teeth into this kale garbanzo bean salad recipe. It comes together in just ten minutes and is a whole lot of yum!
I like to make this recipe in a large batch (you can do that by hitting the 2x or 3x in the recipe card). My husband and I eat it during the week, either as a snack, side dish, or meal prep. If I am in the mood for a true kale salad, I make my Chick-fil-A kale crunch salad.
Kale Garbanzo Bean Salad
At a Glance
EASE: Super Easy
CUISINE: Mediterranean
COURSE: Snack, lunch, side dish, BBQ and Pot Lucks
TIME: 10 Minutes
DIET: Vegan, Dairy-Free and Gluten-Free
Key Ingredient Notes and Substitutions
Garbanzo Beans (Chickpeas)
I use canned chickpeas because they’re convenient, but here’s my trick for making them taste better. Remove as many of the loose skins as you can, then soak them in water with baking soda for 5 minutes. This is the same technique I use when making hummus. Drain and rinse them afterward – they’ll be softer, almost creamy.
Kale
Lacinato kale (sometimes called dinosaur or Tuscan kale) works best with this recipe. The texture holds up well when storing and with the dressing. But you are not limited to Lacinato, you can also use curly or red kale. Not into kale? Use spinach instead.
- Tip: Always massage the kale before adding it to the salad. I know it sounds strange, but this easy step breaks down the fibers. This makes the texture softer and the flavor less bitter.
Feta Cheese/Vegan Feta Cheese
You can use either dairy or dairy-free feta cheese. I buy the dairy-free (vegan) at Sprouts. If you do not have a Sprouts or cannot find the vegan alternative, try using vegan feta cheese.
Lemon Tahini Dressing
This is my copycat version of the Cava dressing. Tahini gives this dressing a creamy texture. The lemon lightens it up. This dressing is what makes the salad taste like something you’d order at a restaurant.
Sun-Dried Tomatoes
These add sweetness and chewiness. They’re like little flavor powerhouses that make every bite more interesting. I recommend using the tomatoes that are stored in oil without added seasonings.
Step by Step Instructions
Step One: Prepare the Chickpeas
Rinse and drain the chickpeas.
Step Two: Massage the Kale
Cut out the center stems from the kale. Chop the leaves into thin strips, about 1/4 inch wide. Depending on the size of the kale leaves, you may need to cut the strips in half for bite-sized pieces. Place the strips in a large bowl with 1 tablespoon of olive oil and a pinch of salt. Massage with your hands for 2 minutes until it feels softer.
Step Three: Make the Dressing
In a food processor combine: tahini, fresh-squeezed lemon juice, cilantro, one garlic clove and a pinch of salt
Step Four: Assemble
Add the chickpeas, sun-dried tomatoes, and red onion to the massaged kale. Pour most of the dressing over everything and toss well.
Step Five: Assemble
Toss gently and add more dressing if needed. Sprinkle the feta/vegan feta cheese on top. Taste for salt and pepper.
Personalize This Recipe
- If you would like more of a crunch, top with roasted almonds, sunflower seeds or roasted chickpeas.
- If you want more veggies, try adding halved cherry tomatoes, sweet potatoes, and/or artichokes.
- Add grains to make it into a bowl. Quinoa is always a favorite, but stay Mediterranean and add bulgur wheat.
- Not into feta cheese, or can’t find vegan feta? Add 1 tablespoon of nutritional yeast to the salad dressing while blending.
Try One of My Other Salads
If you tried this kale garbanzo bean salad recipe or any other recipe on my blog leave a star rating and let me know how it went in the comments below.
Kale Garbanzo Bean Salad with Lemon Dressing
Equipment
- 2 bowls
- 1 cutting board
- 1 sharp chef knife
Ingredients
Salad
- ½ large bunch of Lacinato kale stems removed and chopped
- 1 15 oz can chickpeas drained and rinsed.
- ¼ cup sun-dried tomatoes rough chop
- ⅓ cup red onion diced
- 2 oz feta or vegan feta cheese crumbles
- 2 tablespoons fresh parsley chopped
- 1 tablespoon of extra virgin olive oil for massaging kale
Lemon Tahini Dressing:
- ¼ cup tahini
- 3 tablespoons fresh squeezed lemon
- 2 tablespoons bunch cilantro
- 1 clove garlic
- 1 pinch salt
- 2-4 tablespoons cold water
Instructions
Prepare the Chickpeas
- Rinse and drain one 15 oz can of chickpeas and set aside.
Massage the Kale
- Remove the stems from ½ large bunch of Lacinato kale and chop the leaves into thin ¼-inch strips. If needed, cut the strips in half for bite-sized pieces. Place the kale in a large bowl with 1 tablespoon of extra virgin olive oil and a pinch of salt. Massage the kale for about 2 minutes until it softens.
Make the Dressing
- In a food processor combine: ¼ cup tahini, 3 tablespoons fresh-squeezed lemon juice, 2 tablespoons chopped cilantro, 1 clove garlic and 1 pinch of salt
- 2–4 tablespoons cold water, added gradually until desired consistency is reached
Assemble
- To the bowl of massaged kale, add The chickpeas, ¼ cup rough-chopped sun-dried tomatoes, 1/3 cup diced red onion, and parsley. Pour most of the tahini dressing over the salad and toss everything together until well coated.
- Sprinkle the feta cheese on top.
Nutrition
More Salad Recipes
- Try my version of Chick-fil-A’s kale salad. It has the same great flavor and you can have it on Sunday!
- Want more Mediterranean flavor? Try this Greek cucumber and tomato salad.
- Arabic parsley salad, tabbouleh, is a simple salad loaded with fresh tangy flavor from the lemon. It’s my favorite!!!
