prep time: 20 MINS

total time: 20 MINUTES

yield: 5 

category: SALAD

cuisine: AMERICAN diet: VEGAN

This crunchy chickpea veggie salad is loaded with nutrition thanks to broccoli, zucchini, kale, red pepper, red onion and almonds. Bonus: you only need 20 minutes to make this simple but delicious meal!


For the Salad

  • 28 oz can or 2 14 oz can chickpeas, drained and well-rinsed (approx. 3 cups)
  • 1/2 cup raw almonds, chopped (75 g)
  • 1/4 cup raw sunflower seeds (40 g)
  • 3 cups chopped broccoli (225 g)
  • 1 cup diced zucchini
  • 1 cup diced red onion (150 g)
  • 1 red bell pepper, diced (1 heaping cup, 175 g)
  • 5 cups chopped kale, stems removed (150 g)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/2 cup raisins or dried cranberries

For the Lemon Tahini Dressing

  • 6 tbsp tahini (90 g)
  • 1/4 cup fresh lemon juice
  • 1/3 cup water, or more as needed to adjust consistency
  • 1 tsp sea salt 
  • 1 tsp garlic powder
  • 1 tbsp maple syrup
  • 1 tbsp nutritional yeast, optional


  1. De-stem the kale, cut into bite-sized pieces and place in a large mixing bowl. Use your hands to massage the kale with the lemon and olive oil for 1-2 minutes to soften.
  2. Drain and rinse the chickpeas and chop all the veggies and the almonds.
  3. To make the lemon tahini sauce, whisk all the ingredients together until smooth and creamy. Add a little water to adjust the consistency, if needed.
  4. Add everything to the bowl with the kale and mix well. Season with salt and pepper, if desired.
  5. Serve immediately or store in the fridge up to 4 days in a sealed container. If storing, store the dressing separately until before serving to help keep the salad fresher.


This makes 5 large meal-sized servings. Could serve 6-8 as a side.

Nutrition fact

Serves 5

Serving Size: 1

Calories Per Serving: 356


25%Total Fat 19.8g

16%Sodium 372.9mg

13%Total Carbohydrate 34.7g

42%Dietary Fiber 11.8g

Sugars 4.2g

34%Protein 16.8g

18%Vitamin A 165.4µg

163%Vitamin C 146.9mg

14%Calcium 180.9mg