Kale Salad with Roasted Chickpeas, Rainbow Vegetables, and Ginger Dressing Recipe

If you love vibrant, hearty salads that deliver a punch of flavor and texture, you’re in for a treat with this Kale Salad with Roasted Chickpeas, Rainbow Vegetables, and Ginger Dressing Recipe. I absolutely love how the roasted chickpeas add that perfect crunch, while the ginger dressing ties everything together with a zingy freshness. Whether you’re prepping a quick lunch or a nourishing dinner, this recipe is going to become one of your favorites, just like it did for me.

this Recipe

Ingredients You’ll Need

This salad works beautifully because each ingredient adds a special note—sweetness from carrots, earthiness from beets, creaminess from avocado, and that lovely crunch from pepitas and chickpeas. When shopping, opt for fresh kale with vibrant green leaves and firm veggies for the best results.

• Chopped Carrots: Roasting intensifies their natural sweetness and blends perfectly into the dressing.
• Water: Helps to blend the dressing smoothly without overpowering flavors.
• Extra-virgin Olive Oil: I prefer using high-quality olive oil for richness both in the dressing and as a finishing drizzle.
• Rice Vinegar: Provides a mild tang without being too sharp, balancing the dressing wonderfully.
• Fresh Ginger: Adds a lively kick and warmth—always go for freshly minced for the best zing.
• Sea Salt: Essential for seasoning layers and enhancing all the flavors.
• Roasted Chickpeas: I use my go-to recipe for crispy, flavorful chickpeas that bring texture and protein.
• Curly Kale: Remove the stems and tear into bite-sized pieces; massaging kale before dressing softens it and makes it much more enjoyable.
• Fresh Lemon Juice: A touch brightens the kale and brings everything alive.
• Grated Carrot and Red Beet: Adds sweetness, color, and earthiness—you’ll notice the freshness with every bite.
• Watermelon Radish: Thinly sliced for a peppery pop of color and crunch.
• Avocado: Creamy cubes mellow the salad and add healthy fats.
• Dried Cranberries: For unexpected bursts of tart sweetness that compliment the earthy veggies.
• Pepitas (Toasted Pumpkin Seeds): Bring nutty flavor and crunch, toasted for extra depth.
• Sesame Seeds: Sprinkle on top for a subtle nuttiness and pretty finish.
• Freshly Ground Black Pepper: A finishing touch to balance and season perfectly.

Variations

One of the things I love about this Kale Salad with Roasted Chickpeas, Rainbow Vegetables, and Ginger Dressing Recipe is how easy it is to tailor it to your taste or what you have on hand. Feel free to swap out veggies or boost the protein to make it fit your needs perfectly.

• Add protein: Sometimes I toss in grilled chicken or baked tofu to make it more filling—especially when prepping it for dinner.
• Seasonal veggies: Swap the beet or radish for roasted sweet potatoes or zucchini in cooler months for a comforting twist.
• Nut-free: Skip the pepitas and use sunflower seeds if you’re allergic—still crunchy and satisfying!
• Spice it up: Add a pinch of red pepper flakes to the dressing if you like a little heat. I discovered this trick when craving a bit of spice.

How to Make Kale Salad with Roasted Chickpeas, Rainbow Vegetables, and Ginger Dressing Recipe

Step 1: Roast the Carrots and Prepare the Dressing

Preheat your oven to 400°F and line two baking sheets with parchment paper. Toss the chopped carrots with olive oil and a pinch of sea salt, then spread them out on one of the sheets. Roast for 20 to 25 minutes until the carrots are tender and caramelized—that’s the sweet foundation for our dressing. Once roasted, transfer them to a blender along with water, extra olive oil, rice vinegar, minced fresh ginger, and a dash of salt. Blend until silky smooth, then pop it in the fridge to chill while you prep the rest. This dressing has such a fresh, bright flavor I always end up double-dressing my salads with it!

Step 2: Roast the Chickpeas

While the carrots roast, use your favorite roasted chickpeas recipe on the second baking sheet. I’ve found that rinsing and drying your chickpeas really helps them crisp up beautifully in the oven. These add a satisfying crunch and subtle nuttiness that make this kale salad truly special.

Step 3: Massage the Kale

Place your torn kale leaves in a big bowl. Add lemon juice, olive oil, and a pinch of salt. Now, this step is key—massage your kale with your hands for a few minutes until the leaves soften and shrink down by about half. When I first tried this, I was amazed at how the texture changes; massaging makes the kale taste less bitter and much easier to enjoy raw.

Step 4: Assemble the Salad

To the massaged kale, add the grated carrot, grated red beet, thinly sliced watermelon radish, half of the cubed avocado, dried cranberries, toasted pepitas, sea salt, and freshly ground black pepper. Give it a gentle toss so all those colors and flavors mingle. Then drizzle over a generous amount of your chilled carrot-ginger dressing. Top with the remaining avocado cubes, more dressing if you want, your roasted chickpeas, and finish with a sprinkle of sesame seeds. At this point, if you want it more zesty or salty, adjust seasoning—your taste buds are the boss here.

How to Serve Kale Salad with Roasted Chickpeas, Rainbow Vegetables, and Ginger Dressing Recipe

Garnishes

I love topping this salad with a generous sprinkle of toasted sesame seeds for a subtle nutty note, plus a few extra pepitas for crunch. Sometimes, I add a few fresh herbs like cilantro or mint for a fresh herbal pop that complements the ginger dressing perfectly.

Side Dishes

This kale salad pairs wonderfully with simple grilled proteins like salmon or chicken, but it also shines as a wholesome stand-alone lunch. When I serve it for dinner, I like warming up some crusty whole-grain bread or a side of quinoa to round it out.

Creative Ways to Present

For special occasions, I’ve served this salad layered beautifully in glass jars for a colorful, portable lunch or arranged it on a large platter with roasted chickpeas scattered artfully on top for effortless entertaining. The rainbow veggies make it so visually appealing—it’s almost too pretty to eat!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though I admit it’s rare in my house!), store the salad and dressing separately for best results. Keep the kale salad in an airtight container in the fridge for up to 2 days and the dressing chilled. Add the roasted chickpeas fresh before serving to keep them crisp.

Freezing

I don’t recommend freezing this salad because the fresh veggies and avocado don’t thaw well. However, you can freeze roasted chickpeas in a sealed bag and toast them again before serving to refresh their crunch.

Reheating

If you want to enjoy the roasted chickpeas warm, reheat them quickly in a toaster oven or skillet for a few minutes, but keep the salad itself fresh and chilled for the best texture and flavor.

FAQs

Final Thoughts

This Kale Salad with Roasted Chickpeas, Rainbow Vegetables, and Ginger Dressing Recipe is truly one of those recipes I keep coming back to, whether it’s a quick weekday lunch or a colorful side at a weekend gathering. It strikes such a wonderful balance between fresh, crunchy, creamy, and tangy—plus it feels like a little celebration of veggies in every bite. I hope you enjoy making and sharing it just as much as I do!

Print