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Kale Chickpea Salad with Sun Dried Tomato Pesto 

Vegan Plant Based Fall Salad Kale Chickpeas Sun Dried Tomato Pesto Recipe

File this under "amazing salads I will make over and over again"!
Sunny mild fall days call for roasted beet salads that deliver serious vegetable goodness with that rich fall flavour. This eats like a full meal with plant powered protein from chickpeas and the pesto. It's a great holiday side recipe or as a full meal on its own! 


  • 8 cups kale, torn and de-stemmed
  • 2 tbsp olive oil
  • 1 red beet, roasted and sliced
  • 1 golden beet, roasted and sliced
  • 1/2 cup cooked chickpeas
  • 1/2 avocado, cubed
  • 1 tbsp hemp seeds
  • 1/3 cup walnuts, chopped
  • Sea salt & cracked pepper
  • 1/2 cup sun-dried tomato pesto


  1. Add torn kale into a large salad bowl. Pour olive oil over kale and add a pinch of sea salt. Massage oil and salt into the kale.
  2. Start layering remaining ingredients finishing with small dollops of pesto.
  3. Season with salt and cracked pepper and enjoy!

Pesto Ingredients

  • 1/2 cup cashews soaked overnight or sub 1 cup hemp hearts
  • 1/4 cup sun-dried tomatoes in oil
  • 1 clove garlic
  • 1 1/2 tbsp nutritional yeast
  • Juice of 1 lime
  • 3-4 tbsp olive oil
  • 2-4 tbsp warm water
  • Sea salt
  • Cracked pepper

Pesto Method

  1. Drain and rinse cashews. Add to a food processor.
  2. Drain off excess oil from sun-dried tomatoes and add to blender. No need to chop. Add garlic, nutritional yeast, lime juice, olive oil and 2 tbsp of water. Turn machine on, scrape down sides as needed. You are looking for a smooth texture. If pesto is too dry, add more water.
  3. Season with salt and cracked pepper. Store in an air-tight container for up to 1-2 weeks.

Kale Plant Protein Vegan Salad Sun Dried Tomato Pesto Recipe