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Crispy Chili Roasted Chickpea & Kale Salad with Ginger Lime Vinaigrette

  • Author: Miss AK
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 1x


Looking for a fun salad? Try crispy chili roasted chickpeas with massaged kale & cabbage tossed in probiotic ginger lime vinaigrette!


  • 2, 16 oz. cans chickpeas drained and rinsed
  • 1/4 cup + 1 Tablespoon olive oil, divided
  • 2 teaspoons chili powder
  • 1 teaspoon salt, divided
  • about 4 cups chopped kale
  • 1/2 head purple cabbage, sliced
  • 1/4 cup GT’s Living Foods Gingerade Kombucha
  • 1 lime, juiced
  • 2 teaspoons maple syrup (or to taste)
  • 1 Tablespoon chopped, fresh cilantro
  • 1/2 cucumber, diced
  • about 5 radishes, sliced
  • 12 tomatoes, diced


  1. Preheat the oven to 425 degrees.
  2. Dry the chickpeas and add them to a sheet pan with the olive oil, chili powder, and salt
  3. Roast in the oven for 30-35 minutes, or until very crunchy.
  4. While the chickpeas roast, add the chopped kale and sliced cabbage to a bowl.
  5. To make the dressing, combine the kombucha, lime, maple syrup, and cilantro in a jar with a lid or a bowl. Put on the lid and shake or whisk vigorously.
  6. Pour about 1/3 of the dressing over the kale and cabbage and massage it in for about 30 seconds. Allow it to sit and soften while you prepare the rest of the salad.
  7. Cut up the cucumber, radish, and tomatoes and top the salad.
  8. When the chickpeas have roasted, sprinkle them on top. Dress the salad right before eating it and serve!

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