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Basil Balsamic Chickpea and Kale Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews


A quick, healthy, and flavorful kale salad with protein-packed chickpeas, fresh basil, and crunchy almonds. Perfect for a light summer dinner! Vegan and gluten-freel


Units Scale

For the dressing:

  • 1/4 cup balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 2 tbsp pure maple syrup
  • 1 tsp salt
  • Freshly ground pepper, to taste

For the salad:

  • 1 1/2 bunches kale, stems removed and chopped
  • 1/2 tsp salt
  • 2 15oz cans chickpeas, drained and rinsed
  • 1/2 cup chopped basil
  • 1/2 cup dried cranberries
  • 1 cup diced red onion
  • 1/2 cup roasted and salted almonds, roughly chopped
  • 1 avocado, cubed (optional)


  1. Place the dressing ingredients in a small bowl. Whisk to combine.
  2. Place chopped kale in a large bowl. Sprinkle with 1/4 tsp salt. Massage salt into leaves until kale softens and turns a bit darker in color.
  3. In a medium bowl, combine chickpeas, basil, cranberries, red onion, almonds, and avocado. Toss to combine. Dump mixture into bowl with chopped kale.
  4. Add dressing and stir to combine. Serve with additional almonds on top.