This chopped kale salad with roasted cauliflower and chickpeas is a hearty and satisfying recipe with the perfect blend of texture and flavor. Made with a base of chopped kale and thinly sliced fennel that are massaged until tender, caramelized cauliflower and chickpeas, creamy avocado, crunchy pumpkin seeds, fragrant dill, and a bright vinaigrette. It’s the perfect salad for the colder months or the in-between seasons! Recipe is gluten free, dairy free, and vegan.
The yummiest chopped kale salad
This is the salad for when you’re craving something fresh and wholesome, but still want it to be hearty and cozy-ish.
A cozy salad? Is that a thing? I say let’s make it one.
It’s sort of got that warm / cold salad vibe happening with the roasted cauliflower and crispy chickpeas draped over massaged kale and fennel, with some excellent texture to top it all off (literally) in the form of pumpkin seeds and creamy avocado.
And for a little bit more brightness and nuance there’s chopped fresh dill (or parsley!), and thinly sliced green onion. *Chefs kiss*.
If you’re not into fennel, you can totally skip it, BUT I think that when you massage it with a portion of the mustardy dressing it’s transformed into something you’d like more than if you just ate it raw.
This is an older recipe form NK that I decided needed a refresh. When making this recipe in the past I skipped roasting the chickpeas with the cauliflower, didn’t add any avocado, and dressed it with a much more basic oil and vinegar combo. Three missed opportunities that I think take this kale salad from good to absolutely incredible.
And if you love a good chopped kale salad as much as we do be sure to peek at our recipes for this Kale Apple Pomegranate Salad with Tahini Dressing, Kale Chicken Caesar Salad, and this Honey Mustard Chickpea, Kale, and Avocado Salad!
Ingredients
This wholesome kale salad is made with a combination of fresh veggies with spice-roasted cauliflower and chickpeas, and some texturally enticing extras like avocado, pumpkin seeds, and green onion. And of course, a simple (bright!) dressing to tie it all together.
To make it you’ll need:
- Fresh cauliflower
- A can of chickpeas
- A blend of pantry-friendly spices – salt, pepper, paprika, cumin, and garlic powder
- Kale – we love lacinoto (dinosaur) kale for this recipe
- Fennel
- Pumpkin seeds
- Green onion
- Fresh dill
- Avocado
- Olive oil, lemon juice, vinegar, mustard, and honey – for the dressing
How to make this chopped kale salad with roasted cauliflower and chickpeas
This salad can be made in 30-40 minutes, and serves about 6 people. For a complete step-by-step head to the recipe below!
Step 1: Roast cauliflower and chickpeas
Preheat the oven and pat chickpeas dry with paper towels – the less moisture on the chickpeas the crispier they’ll get!
Add cauliflower florets and chickpeas to a large sheet pan with spices and olive oil and toss to coat. Roast until cauliflower is tender and nicely caramelized and chickpeas are crispy.
Step 2: While cauliflower and chickpeas are roasting make the dressing
In a medium bowl whisk together dressing ingredients and set aside.
Step 3: Massage kale and fennel
Add chopped kale and thinly sliced fennel to a large bowl and drizzle with 3-4 tablespoons of the dressing. Use your hands to massage until tender and decreased in volume. Transfer to a serving bowl or platter.
Step 4: Assemble the salad
When cauliflower and chickpeas are still warm but not hot, spoon them over the top of the kale and fennel on a serving platter or bowl. Top with pumpkin seeds, green onions, avocado, and fresh herbs.
Drizzle with another 1-2 tablespoons of dressing and serve!
Storage and serving recommendations
Because of the hearty nature of kale and the other veggies included in this recipe, it will technically keep for a day or two in the refrigerator.
That being said, I think that it really eats at it’s peak when it’s enjoyed right after being prepared. That way you get to enjoy the contrasting textures and temperatures when they’re *just right*.
If you enjoyed this kale salad we’d love it if you would take 5 seconds to rate and review it below! It’s also super helpful for other readers if you share any modifications you made to the recipe.
Thank you for sharing your kitchen with NK. I’m so grateful you’re here!
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Chopped Kale Salad with Roasted Cauliflower and Chickpeas
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This chopped kale salad with roasted cauliflower and chickpeas is a hearty and satisfying salad with the perfect blend of textures and flavors. Made with a base of chopped kale and thinly sliced fennel that are massaged until tender, caramelized cauliflower and chickpeas, creamy avocado, crunchy pumpkin seeds, fragrant dill, and a bright vinaigrette. It’s the perfect salad for the colder months or the in-between seasons! Recipe is gluten free, dairy free, and vegan.
Ingredients
For the salad
- 1 medium head cauliflower, cut into florets
- 1 15 ounce can of chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1 head of kale, large stems removed and chopped into bite sized pieces
- 1 small fennel bulb, cut in half, core removed, and sliced very thin
- 1/4 cup pumpkin seeds
- 4–5 green onions, white and light green parts thinly sliced
- 2 tablespoons chopped fresh dill or parsley
- 1 small avocado, diced
For the dressing
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cumin
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper
Instructions
- Roast cauliflower and chickpeas. Preheat the oven to 425 degrees. Place drained chickpeas on a paper towel lined plate or cutting board and pat dry with more paper towels – the less moisture on the chickpeas the crispier they’ll get! Add cauliflower florets and chickpeas to a large sheet pan with 3/4 teaspoon kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, 1/2 teaspoon garlic powder, and 1/4 teaspoon cumin. Drizzle with 3 tablespoons of olive oil and toss to combine until spices look mostly evenly distributed. Position cauliflower florets flat side down for the best caramelization. Transfer to the oven to roast for 20-25 minutes, until chickpeas are crispy, and cauliflower is tender and nicely caramelized. Once done, remove from the oven and set aside to cool slightly.
- While cauliflower and chickpeas are roasting make the dressing. In a medium bowl whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 tablespoon honey, 1 teaspoon Dijon mustard, 1/4 teaspoon cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Set aside.
- Massage kale and fennel. Add chopped kale and thinly sliced fennel to a large bowl and drizzle with 3-4 tablespoons of the dressing. Use your hands to massage until tender and decreased in volume. Transfer to a serving bowl or platter.
- Assemble the salad. When cauliflower and chickpeas are still warm but not hot, spoon them over the top of the kale and fennel. Top with pumpkin seeds, green onions, avocado, and fresh herbs. Drizzle with another 1-2 tablespoons of dressing and serve!
Notes
Because of the hearty nature of kale and the other veggies included in this recipe, it will technically keep for a day or two in the refrigerator. That being said, I think that it really eats at it’s peak when it’s enjoyed right after being prepared. That way you get to enjoy the contrasting textures and temperatures when they’re just perfect.
To make this into a hearty meal it’s delicious topped with sliced Baked Chicken Breast!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Roasted
- Cuisine: American
An says
We really love this salad! I ended up using dried dill instead bc that’s what we had tho I think fresh dill would make it even better just like the recipe calls for.
Nyssa Tanner says
Sometimes you just gotta go with what you’ve got! Glad you enjoyed!! ☺️☺️