September 2026
This crisp, colorful chopped kale salad looks and tastes like fall in a bowl. It delivers a rainbow of antioxidants and plenty of fiber from a vibrant mix of vegetables, plus plant-based protein and healthy fats from crispy roasted chickpeas, nuts, and seeds, plus a creamy tahini-maple dressing.
Ingredients
- 15-ounce can chickpeas (garbanzo beans)
- 1 teaspoon olive oil
- 1/4 teaspoon plus 1/8 teaspoon salt (divided)
- 1/4 teaspoon cumin
- 1/2 teaspoon garlic powder (divided)
- 1/4 cup tahini
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup (or more to taste)
- 1 teaspoon Dijon mustard
- 5-ounce bag chopped curly kale (about 8 cups loosely packed)
- 1 1/2 cups shredded carrots
- 1 cup shredded red cabbage
- 1/4 cup minced red onion
- 1/2 cup chopped pecans
- 1/4 cup roasted sunflower seeds
Tools
- Measuring cups and spoons
- Sheet pan
- Chef’s knife and cutting board
- Food processor with chopping blade
- Mixing bowls
Instructions
1. Preheat the oven to 400°F. Set the rack to the middle position and line the sheet pan with parchment paper for easier cleanup.
2. Drain the chickpeas in a colander and rinse them well. Shake off any excess water, then use paper towels to pat the chickpeas as dry as possible.
3. Toss the chickpeas with 1 teaspoon of olive oil and spread them in a single layer on the sheet pan. Roast for 20 to 25 minutes, or until the chickpeas are firm and start to crisp. They will crisp further once they cool. Remove them from the oven and toss them with 1/4 teaspoon each of salt, cumin, and garlic powder. Set the chickpeas aside to cool.
4. Make the dressing while the chickpeas roast. Combine the tahini, apple cider vinegar, maple syrup, mustard, 1/8 teaspoon of salt, and 1/4 teaspoon of garlic powder in a small bowl, then mix well. If the dressing is too thick, add 1 to 2 tablespoons of water at a time until you achieve a thinner consistency. Taste the dressing and add extra salt or seasoning as needed, then set it aside.
5. Using a food processor fitted with a chopping blade, chop the kale into bite-sized pieces (about 5 to 8 pulses). Transfer it into a large mixing bowl. Repeat with the carrots and cabbage. Alternatively, you can chop the vegetables into smaller pieces with a chef’s knife.
6. Add the minced onion, chopped pecans, and sunflower seeds to the vegetables in the bowl.
7. Pour the dressing over the salad and toss well to ensure all of the vegetables are well coated. Sprinkle the crispy chickpeas over the salad and serve.
Kids Can!
- Spread the drained and dried chickpeas over the sheet pan
- Measure the vegetables
- Whisk or shake the dressing
- Sprinkle the roasted chickpeas over the salad
