I first had a version of this kale salad with chickpeas at the Ranch at Live Oak, where chef Kurt Steeber made wonderful vegan food. It stuck with me, and I’ve been making my own version ever since. This is one of those rare salads that eats like a full meal: hearty kale, creamy chickpeas, and a bright honey dressing that ties everything together. Best of all, you can build it the night before and it stays crisp and fresh for more than 24 hours, which makes it a brilliant make-ahead lunch.
Why Kale Belongs in Your Salad Bowl
Kale earned its reputation as a kitchen workhorse for good reason. It’s sturdy enough to hold a dressing for hours without wilting, it carries fiber and a satisfying texture, and it pairs beautifully with sweet, tangy, and salty flavors all at once. That durability is exactly what makes this kale salad recipe so forgiving and ideal for prepping ahead.
Here’s a detail we love as beekeepers: honeybees visit kale, too. When kale plants mature and go to seed, they put out small yellow flowers that pollinators flock to. Watching our bees work alongside the vegetables at Chesterhaven Beach Farm is a good reminder of how connected the garden and the hive really are.
Ingredients for Kale Salad with Chickpeas
The beauty of this massaged kale salad is how few ingredients it asks for. Shop for the freshest produce you can find, and the salad mostly makes itself. Here’s what you’ll need:
- Kale (your favorite variety)
- Cherry tomatoes
- Red pepper
- Green olives
- Carrots
- Pickled red onions
- Chickpeas
The dressing comes together with a spoonful of honey, sesame oil, olive oil, vinegar, fresh lemon juice, and a little salt and pepper. We reach for our Wildflower Honey here because its bold, layered flavor stands up to the vinegar and lemon without disappearing.
How to Make Kale Salad with Chickpeas
Making this salad is mostly a matter of slicing and tossing. The one step that may be new to you is deveining the kale, so let’s start there.
Step One: Devein the Kale
To devein kale, pull the leaf away from the stalk. That’s really all there is to it. There’s no wrong way to do this. You can run a paring knife alongside the rib if you like, but tearing the leaf away by hand is fast, easy, and oddly satisfying. The center rib tends to be tough and woody, so removing it gives you a more tender, pleasant bite.
Step Two: Add the Rest of the Ingredients
Add everything else to a large bowl, slicing the vegetables however you prefer. Thin ribbons of kale, halved cherry tomatoes, and slivered red pepper all work beautifully. There’s a lot of room to make it your own.
Step Three: Mix the Dressing and Toss
Whisk the dressing together and pour it over the salad up to two hours before serving. For an extra layer of flavor, splash in a little of the brine from your honey pickled onions. Season to taste and toss well so every leaf gets coated. The longer the kale sits in the dressing, the more it softens, which is part of why this salad is so good the next day.
Ways to Adapt This Kale Salad
A recipe isn’t finished until you’ve added your own touch, so we always encourage you to play with your food. Here are a few ideas to get you started:
- Stir in your favorite fresh chopped herbs.
- Add lemon zest for an extra dose of brightness.
- Throw in chopped heirloom baby tomatoes for a pop of color.
- Serve it topped with honey mustard chicken to turn it into a heartier dinner.
- Pile on a spoonful of honey pickled onions for tang and color.
If you want a milder, more everyday honey for the dressing, our Alfalfa Honey is a gentle, versatile choice. You can also browse the full lineup of Eastern Shore varietal honey to find a flavor you love.
FAQs About Kale Salad with Chickpeas
Why do you massage or devein kale for salad?
The center rib of a kale leaf is tough and woody, so pulling the leaf away from the stalk leaves you with the tender part that’s nicer to eat. Tossing the deveined leaves in dressing and letting them sit also softens the kale, giving you a more pleasant texture in every bite.
Can you make kale salad ahead of time?
Yes, and that’s one of the best things about it. Unlike delicate greens that wilt within minutes, kale holds up well in dressing. You can build this salad the night before and it will stay crisp and fresh for more than 24 hours in the refrigerator, making it a great make-ahead lunch or potluck dish.
What kind of honey is best for the dressing?
A bolder honey like our Wildflower Honey stands up well to the vinegar and lemon in the dressing. If you prefer something milder that lets the vegetables lead, a lighter varietal such as Alfalfa Honey works nicely. Either way, a single spoonful is all you need to balance the tang.
How do you keep kale salad from tasting bitter?
Two simple moves help: remove the tough center ribs, and let the dressing sit on the kale for a while before serving. The acid from the lemon and vinegar mellows the leaves, while the honey rounds out any sharpness with a touch of sweetness.
What can I serve with kale salad and chickpeas?
This salad is filling enough to stand on its own, but it’s also a great side. Top it with honey mustard chicken for a complete dinner, add a spoonful of honey pickled onions for extra brightness, or serve it alongside grilled vegetables and crusty bread.
