Kale, Berry, & Chickpea Summer Salad (v)

  • Author: Caroline


This delicious summer salad is packed with fresh produce – flavorful and healthy! Plant-based protein, healthy fats, fiber, and vitamins & minerals to keep you feeling vibrant. Gluten Free & Vegan.



For the Roasted Chickpeas:

  • 1 can unsalted chickpeas, drained & rinsed
  • 1.5 TBSP olive oil
  • 1/2 tsp smoked paprika
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder

For the Salad:

  • 1 TBSP olive oil
  • 1/2 lemon, juiced
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 cups torn & stemmed dinosaur or lacinato kale
  • 1/2 cup cucumber, chopped
  • 1/2 sliced strawberries
  • 1/2 cup chopped bell pepper
  • 2 TBSP chopped raw almonds
  • 1/2 avocado, sliced
  • 1/3 cup Roasted Chickpeas


To make the Roasted Chickpeas:

  1. Preheat oven to 400 degrees.
  2. Spread rinsed chickpeas over multiple layers of paper towels and pat dry.
  3. Add to baking sheet and drizzle with olive oil.
  4. Bake for 30 minutes.
  5. Remove pan from oven, add seasonings, and bake again for 15-20 minutes or until crisp and crunchy (watch to prevent burning).
  6. Let cool. Able to store in an airtight container for up to 7 days.

To make the Salad:

  1. In a medium size bowl, add olive oil, lemon juice, salt and pepper. Add kale and massage until soft.
  2. Chop cucumbers, bell pepper, strawberries, and almonds and the add to kale, continue to toss until coated.
  3. Add salad to plate and top with roasted chickpeas and sliced avocado. Enjoy!