Crave-Worthy Kale Salad With Spicy Roasted Chickpeas

Creamy vegan Caesar dressing, turmeric-roasted chickpeas, and juicy pomegranate seeds make for a vibrant, flavor-packed salad.

Colorful, crunchy, and packed with flavor, kale salad proves that healthy eating can be fresh and exciting. Anna Shepulova/Shutterstock

Over the years, I have eaten at some truly incredible NYC vegan restaurants and always marveled at how certain chefs could turn kale into a salad I actually craved. This recipe was inspired by those memorable meals and has become one of my all-time favorite make-ahead salads.

It is loaded with fiber, antioxidants, plant-based protein, and mineral-rich ingredients that support hormone balance, gut health, and steady energy. The crispy roasted chickpeas are so delicious they can easily stand alone as a savory, nutrient-dense snack. My kids love them. 

Kale is one of the most nutrient-dense leafy greens you can eat. It provides fiber, folate, calcium, and vitamins A, C, and K, which support immune function, bone health, and healthy estrogen metabolism. Radishes contain sulfur compounds that help support liver detoxification, while pomegranate seeds deliver powerful antioxidants known as polyphenols that help protect cells from oxidative stress.

Chickpeas provide both plant-based protein and fiber to promote satiety and blood sugar stability. Turmeric offers curcumin, a potent anti-inflammatory compound, and black pepper enhances its absorption. Dulse, a mineral-rich sea vegetable, adds iodine, potassium, and trace minerals that support thyroid health and energy production.

The vegan Caesar dressing is what makes this salad delicious. Cashews provide healthy fats and magnesium, while roasted nori contributes iodine and other trace minerals. Nutritional yeast adds a naturally cheesy flavor along with B vitamins. Lemon, garlic, capers, Dijon mustard, and white miso create a bright and savory dressing.

The beauty of this salad is that it keeps well in the refrigerator, making it ideal for meal prep. Pair it with grilled chicken, salmon, shrimp, or tofu for an even more satisfying meal. 

Serves 3

For the Salad Base

• 2 large bunches lacinato kale, sliced into thin ribbons
• 1/2 cup chopped radishes
• 1/4 cup chopped red onion
• Sprinkle of pomegranate seeds

For the Spicy Turmeric and Dulse Roasted Chickpeas

• 1 (15-ounce) BPA-free can chickpeas, drained, rinsed, and thoroughly dried
• 1 tbsp coconut or avocado oil
• 1 tsp apple cider vinegar
• 2 tbsp turmeric
• Black pepper to activate the turmeric
• 1–2 tbsp dulse flakes
• Himalayan sea salt and black pepper
• Optional spices: cayenne, garlic powder, cumin, coriander, and paprika

For the Vegan Caesar Dressing

• 1 cup raw cashews
• 1 roasted nori sheet
• 1/4 cup nutritional yeast
• Juice of 2 lemons
• 3 garlic cloves
• 3 tsp caper brine
• 1 tsp Dijon mustard
• 1 tsp white miso paste
• Sea salt and black pepper to taste
• 3/4 cup water

Roast the chickpeas at 400 degrees F for 20 to 30 minutes until crisp. Toss the kale, vegetables, and pomegranate seeds with the dressing, then top with the roasted chickpeas and enjoy.

For the dressing, blend all dressing ingredients until smooth. 

Christine Beal Dunst is the CEO of Embody Wellness Company and creator of The Embody Wellness Method™ Online Course for Women Over 40: 12-Step Nutrition & Lifestyle Roadmap to Transform Your Body, Hormones, and Metabolism at EmbodyWellnessMethod.com. Follow @EmbodyWellnessCompany for healthy recipes and practical wellness tools. For 1:1 support, go to EmbodyWellnessCompany.com.