Kale Salad with Peaches & Crispy Chickpeas
This kale salad with peaches, crispy chickpeas, and a lemon tahini dressing is the ultimate summer-to-fall salad. Ready in 20 minutes, it’s perfect for lunch or meal prep!
If you ask me what salad I’m living on right now, it’s this one.
Sweet peaches, crispy chickpeas, massaged kale, tangy vegan feta, and a lemon tahini dressing…these are a few of my favorite things (cue Julie Andrews).
I’ve been on a major peach kick lately and feeling very inspired by all the peaches at our local farmers market. While I’ve been making plenty of sweet peach recipes, like my air fryer peaches and peach crisp, I wanted to find a way to enjoy them for lunch.
Enter: this kale salad. Fresh, hearty, crunchy, creamy… it’s got it all.
It’s that dreamy blend of summer and fall, with a tangy lemon tahini dressing that ties it all together (the dressing is so good I could drink it!).
This salad is easy enough for a quick lunch, but filling enough to count as dinner. Let’s dive in!
Why You’ll Love This Peach Kale Salad
- Sweet + savory + crunchy
- Perfect summer-to-fall salad
- Meal prep friendly
- Ready in 20 minutes
- High in fiber and plant-based protein
- The dressing!! 10/10
Ingredients You’ll Need
Scroll down to the recipe card to get the full recipe with measurements!
- Kale: I use curly kale, but any variety works. Just don’t skip massaging it, that’s what makes it taste less bitter.
- Chickpeas: I use canned chickpeas for ease, also known as garbanzo beans.
- Peaches: Use a ripe but slightly firm peach so it holds up well in the salad.
- Vegan Feta: For a creamy and tangy bite. Regular feta works too if you’re not dairy-free.
- Honey Tahini Dressing: A creamy mix of tahini, lemon juice, honey (or maple syrup), dijon mustard, apple cider vinegar, garlic powder, salt, and pepper.
How to Make My Peach Kale Salad
- Air fry the chickpeas. Drain, rinse, and pat dry the chickpeas. Optional: toss with a little olive oil, salt, and black pepper. Add to the air fryer and cook at 400°F for about 20 minutes, shaking the basket every 5-10 minutes until golden and crispy.
- Massage the kale. Add the chopped kale to a large bowl with a squeeze of lemon. Use your hands to gently massage it for 1–2 minutes, until darker and softer.
- Make the dressing. Whisk together the tahini, lemon juice, honey (or maple syrup), dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Add water 1 tablespoon at a time until it’s creamy and pourable.
- Assemble the salad. Add the kale to a bowl and toss with the dressing. Top with crispy chickpeas, sliced peaches, and crumbled vegan feta. Enjoy!
Megan’s Tips
- Massage the kale to soften and cut any bitterness. This is a game-changer that will turn kale haters into kale lovers!
- Air fry the chickpeas for max crunch! If you don’t have an air fryer, you can roast them too, just use the same temperature and bake time.
- Use firm, ripe peaches so they hold up in the salad without getting mushy.
- Meal prep tip → keep the dressing in a jar and add it right before serving so the kale and chickpeas stay fresh and crisp.
Serving Suggestions
- For lunch: My favorite way to enjoy it!
- Hearty upgrade: Add cooked quinoa or farro to make it extra filling.
- As a side dish: Pairs perfectly with veggie burgers, grilled veggies, or your protein of choice.
- Bring it to a picnic or potluck: It’s an instant crowd-pleaser!
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! You can prep the kale, dressing, and chickpeas in advance. Just wait to slice the peach until you’re ready to serve so it doesn’t brown.
What can I use instead of tahini?
Cashew butter or sunflower seed butter would be a good swap if you don’t have tahini on hand.
Why do I need to massage the kale?
Massaging kale makes it softer and less bitter. It only takes 1–2 minutes and makes all the difference, trust me!
Tossed with love More Salad Goodness
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Kale Salad with Peaches & Crispy Chickpeas
Ingredients
Salad
- 6 cups chopped kale
- 15 oz can chickpeas
- 1-2 peaches, sliced
- ⅓ cup vegan feta, crumbled
Honey Tahini Dressing
- ⅓ cup tahini
- ½ lemon, juiced
- 3 tablespoons honey, or maple syrup
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 2-3 tablespoons water, plus more as needed to thin
Instructions
- Drain, rinse, and pat dry the chickpeas. Optional: toss with a little olive oil, salt, and black pepper. Add to the air fryer and cook at 400°F for about 20 minutes, shaking the basket every 5–10 minutes until golden and crispy.
- Add the chopped kale to a big bowl with a squeeze of lemon and use your hands to gently massage for 1–2 minutes, until soft and tender.
- Whisk together the tahini, lemon juice, honey (or maple syrup), dijon mustard, apple cider vinegar, garlic powder, salt, and pepper. Add water 1 tablespoon at a time until it’s pourable and creamy.
- Add the kale to a bowl and toss with the dressing. Top with crispy chickpeas, sliced peaches, and crumbled vegan feta. Enjoy!
Notes
- Massage the kale well to soften it and cut any bitterness. This is a game-changer tip!
- Don’t have an air fryer? Roast the chickpeas at the same temperature and bake time until golden and crispy.
- This recipe makes 2 regular-sized servings or 4 smaller servings.
