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Ginger carrot dressing, shredded carrots, red bell pepper, chickpeas, kale, dried cranberries, pepitas and hemp seeds in 3 mason salad jars.
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5 from 8 votes

Kale Chickpea Salad with Cranberries

Easy, and perfect for meal prep, Kale Chickpea Salad with Cranberries takes less than 30 minutes to prepare. Make it ahead of time for a packed lunch or a quick weeknight dinner. High in protein, calcium and iron. (Gluten-free)
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Vegan
Diet: Vegan
Servings: 3 to 6 people
Calories: 914kcal


  • 3 ¼ cups shredded carrots (about 5 to 6 medium-large carrots)

For the ginger carrot dressing:

  • cup extra-virgin olive oil
  • cup rice vinegar
  • 1 inch knob ginger peeled, roughly chopped (or 1 tablespoon grated)
  • 1 medium lemon zest plus 2 tablespoons juice
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon maple syrup
  • ¼ teaspoon salt or to taste

For the salad:

  • 3 cups chopped red bell pepper (about 2 medium)
  • 30 ounces canned chickpeas drained, and rinsed (or 3 cups cooked)
  • 6 cups chopped curly kale (about 9 stems)
  • 1 cup dried cranberries or golden raisins (preferably unsweetened) optional
  • 1 cup raw pepitas optional
  • 4 ½ tablespoons hemp seeds optional


  • Make the dressing: Add 1 cup shredded carrots (about 2 medium-large carrots), olive oil, rice vinegar, ginger, zest 1 lemon, 2 tablespoons lemon juice, maple syrup, toasted sesame oil, and salt to a blender. Blend on high until smooth. Adjust lemon juice, and salt to taste.
  • Make jars (optional): Place 3 (32-ounce) mason jars in a row. To each jar, add ¼ cup plus 1 tablespoon dressing, or divide the dressing between the 3 jars evenly. Then add ¾ cup shredded carrots, 1 cup bell pepper, 1 cup chickpeas, 2 cups kale, ⅓ cup dried cranberries, ⅓ cup pepitas, and 1 ½ tablespoons hemp seeds. Cover and refrigerate up to 4 days.
  • For serving:
    Jars: Shake the jar. Invert and shake it over a medium bowl. Use a spoon to remove any remaining dressing. Mix well to combine. Add salt, pepper, and more lemon juice to taste.
    Skip the jars and combine the salad and dressing in a large bowl instead. Add salt, pepper, and more lemon juice to taste.



  • Add the dressing first, so the other ingredients do not get mushy.
  • This dressing will stick to the bottom after some time. Give the jar a good shake before inverting, and use a spoon to scoop out any remaining dressing. You can also keep the dressing on the side for serving. Pack it in single serve containers for on-the-go.
  • Roast the chickpeas for a tasty crunch. Toss them with olive oil, paprika, garlic powder, and salt. Roast at 425ºF for about 15 minutes, or until crispy and golden.
  • Fill three (32-ounce) mason jars for one to two servings, and up to 35 grams protein, per jar. Or you can use any size canning jar you desire.
  • To fit this salad into jars in equal amounts without leftovers, the combined jar capacity must equal 96 ounces. For example, you can use eight (12-ounce) jars, six (16-ounce) jars, and so on.
  • Storage: Jars: Refrigerate Kale Chickpea Salad with Cranberries mason jars, lid-side up, for up to 4 to 5 days.


Calories: 914kcal | Carbohydrates: 81g | Protein: 36g | Fat: 54g | Saturated Fat: 7g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 25g | Sodium: 186mg | Potassium: 1802mg | Fiber: 27g | Sugar: 20g | Vitamin A: 39208IU | Vitamin C: 257mg | Calcium: 532mg | Iron: 13mg