Warm Kale Salad with Lentils, Roasted Potatoes & Crispy Chickpeas
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This hearty and nourishing warm kale salad is made with roasted potatoes, lentils, crispy chickpeas, and finished with a creamy lemon tahini dressing for a healthy vegan dinner that’s packed with plant-based protein and tons of flavor!
I’ve been really into making warm salads lately, and this warm kale salad is no exception. I’m not entirely sure if you’d call it a kale salad or a lentil bowl. Whatever it is, it’s delicious! I’ve been making it for our vegan dinner parties and it’s quickly become a favorite.
If you’ve never had a warm salad before, you’re missing out! Salads aren’t only enjoyed cold. Warm salads are such a cozy option during the colder months and a great way to sneak in veggies.
This warm kale salad features steamed kale that gets tossed with roasted potatoes, warm lentils, crispy chickpeas, and a creamy lemon tahini dressing. The result? A hearty salad that’s nourishing, satisfying and soo yummy!
Why You’ll Love This Warm Kale Salad
- A hearty lunch or vegan dinner
- Great for meal prep
- Enjoy it hot or cold!
- Packed with plant-based protein (thanks to lentils + chickpeas!)
- Tossed in a dreamy tahini dressing
- Naturally vegan and gluten-free
Ingredients Needed
This nourishing winter salad is made with just a few simple ingredients:
- Curly Kale: Steamed until tender for the base of this warm salad.
- Lentils: Use pre-cooked canned lentils to save time. Or, use dried lentils, just cook them ahead of time.
- Gold Potatoes: Chopped and roasted to golden, crispy perfection.
- Chickpeas: Roasted until crispy for the perfect crunch.
- Olive Oil: Tossed with the potatoes and chickpeas.
- Spices: A combination of smoked paprika, salt, pepper, garlic powder, and onion powder adds a ton of flavor.
- Lemon Tahini Dressing: This is my all-time favorite sauce! I drizzle it on everything, from buddha bowls, to salads, to this warm kale bowl.
Scroll down to the recipe card to get the full recipe with measurements!
Variations & Substitutions
The great thing about this recipe is that it’s super versatile, so you can customize it based on what ingredients you have on hand. Here are a few yummy variations:
- Add grains: Add cooked quinoa or brown rice to make an even heartier lentil bowl.
- Swap the potatoes: Sweet potatoes taste great in this bowl and add a slightly sweeter flavor.
- Use different greens: If you don’t have kale, spinach would work well.
- Toss in some roasted veggies: Add in roasted cauliflower, broccoli, or eggplant for extra veggies.
- Add extra toppings: Diced avocado or nuts/seeds make for delicious (and nutritious!) additions.
How to Make a Warm Kale Salad
This warm kale salad comes together in a few simple steps!
- Cook the lentils: Cook the lentils according to package instructions. If using canned lentils, gently warm them on the stovetop.
- Roast the potatoes and chickpeas: Preheat the oven to 400°F. Cut the potatoes into cubes. Drain and rinse the chickpeas, then pat them dry. Add the potatoes and chickpeas to a bowl and toss with olive oil, smoked paprika, salt, pepper, garlic powder, and onion powder. Spread them on a baking sheet and roast until golden, tender, and crispy, about 30-40 minutes.
- Steam the kale: Add washed and chopped curly kale to a steamer basket and steam for 5-7 minutes. You’ll know it’s done once the kale turns tender and a bright green color.
- Make the dressing: Mix together the tahini, water, lemon juice, maple syrup, nutritional yeast, salt, pepper, and garlic powder until creamy.
- Assemble the bowl: Add the steamed kale to a large bowl, then layer with roasted potatoes, warm lentils, and crispy chickpeas. Drizzle with the lemon tahini dressing and toss everything together until well coated. Serve warm and enjoy!
Megan’s Tips
- Use pre-cooked lentils to save time. If you’re tight on time, canned lentils from the store will work great in this recipe and make assembling the bowl much quicker.
- The dressing. The lemon tahini dressing really ties everything together and adds a bright, tangy flavor. However, you won’t use the full batch, you’ll likely have some leftover, which is perfect for drizzling on salads, veggies, grain bowls, etc.!
- For a simpler dressing. If you want something simpler, you can toss the salad with 2-3 tbsp of runny tahini and a squeeze of fresh lemon juice for a quick two-ingredient dressing. I love this squeezable bottle of tahini, it’s a total game-changer!
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If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Warm Kale Salad with Lentils, Roasted Potatoes & Crispy Chickpeas
This hearty and nourishing warm kale salad is made with roasted potatoes, lentils, crispy chickpeas, and finished with a creamy lemon tahini dressing. A healthy vegan dinner that's packed with plant-based protein and tons of flavor!
Equipment
Ingredients
- ½ cup dried brown lentils, makes ~1 cup cooked lentils
- 2 tablespoons olive oil
- 2 medium gold potatoes, cut into 1" cubes
- 1 15 oz can chickpeas
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 bunch curly kale, washed and torn into pieces
- 1 batch lemon tahini dressing, or quick dressing; see note
Instructions
- Cook the lentils: Cook the lentils according to package instructions. If using canned lentils, warm them on the stovetop for 7-10 minutes.
- Roast the potatoes and chickpeas: Preheat the oven to 400°F. Cut the potatoes into cubes. Drain and rinse the chickpeas, then pat them dry. Add the potatoes and chickpeas to a bowl and toss with olive oil, smoked paprika, salt, pepper, garlic powder, and onion powder. Spread them on a baking sheet and roast until golden, tender, and crispy, about 30-40 minutes.
- Steam the kale: Add washed and chopped curly kale to a steamer basket and steam for 5-7 minutes. You'll know it's done once the kale turns tender and a bright green color.
- Make the dressing: Mix together the tahini, water, lemon juice, maple syrup, nutritional yeast, salt, pepper, and garlic powder until creamy. Or, if you're opting for the simple 2-ingredient dressing, just drizzle the salad with 2-3 tbsp of tahini and add a squeeze of lemon.
- Assemble the bowl: Add the steamed kale to a large bowl, then layer with roasted potatoes, warm lentils, and crispy chickpeas. Drizzle with the lemon tahini dressing and toss everything together until well coated. Serve warm and enjoy!
Notes
- Use pre-cooked lentils to save time. If you’re tight on time, canned lentils from the store will work great in this recipe and make assembling the bowl much quicker.
- The dressing. The lemon tahini dressing really ties everything together and adds a bright, tangy flavor. Note that you won’t use the full batch, you’ll likely have some leftover, which is perfect for drizzling on salads, veggies, grain bowls, etc.!
- For a simpler dressing. If you want something simpler, you can toss the salad with 2-3 tbsp of runny tahini and a squeeze of fresh lemon juice for a quick two-ingredient dressing. I love this squeezable bottle of tahini, it’s a total game-changer!
Serving: 1serving, Calories: 316kcal, Carbohydrates: 35g, Protein: 12g, Fat: 16g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Sodium: 321mg, Potassium: 785mg, Fiber: 11g, Sugar: 1g, Vitamin A: 3392IU, Vitamin C: 49mg, Calcium: 131mg, Iron: 4mg
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This warm kale salad is my new favorite way to enjoy kale 😍 and that dressing is sooo dreamy!