Lunch & Dinner:

Chickpea Kale Salad

Sprinkled with peppery and crispy chickpeas, this vegan kale salad makes a filling and flavorful lunch or dinner. Top it with a creamy tahini Caesar dressing for the perfect finishing touch!

Yield 3-4
Prep Time 15 minutes
Total Time 15 minutes


For the salad:

  • 8 cups chopped kale
  • 2 tablespoons olive oil
  • 1 lemon, juiced

For the dressing:

  • 1/4 cup raw tahini
  • 1 tablespoon Nature Nate’s Raw & Unfiltered Honey
  • 2 lemons, juiced and zested
  • 1 clove fresh garlic
  • 8 capers
  • 1 teaspoon Dijon mustard
  • ½ teaspoon fresh ground pepper
  • 1-2 tablespoons water

For the chickpeas:

  • 1 (15 oz) can chickpeas, drained
  • 1/3 cup oat flour
  • 1 teaspoon fresh cracked pepper
  • ½ teaspoon paprika
  • ¾ teaspoon garlic salt
  • ½ cup olive or coconut oil
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In a large bowl, drizzle olive oil and the juice of one lemon over kale. Massage until leaves are tender, about 1-2 minutes.  In a blender, combine all ingredients for the dressing, puree until smooth and creamy. Pour over salad and stir until well tossed. Dry chickpeas lightly with a paper towel. In a small bowl, stir together oat flour, pepper, paprika and garlic salt. Toss chickpeas into flour mixture. In a large skillet, heat oil over medium-high heat. Add chickpeas, cooking until golden brown and crispy. Serve over salad.

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