Swap Recipe: Jenn’s Honey-Roasted Chickpeas, Kale + Carrot Salad

This honey-roasted chickpeas, kale and carrot salad (with a honey sesame dressing) is a simple crunchy salad with a sweet and savoury blend. This combination is but one way of using these flavours – I think the honey-roasted chickpeas could be spiced a bit more and would make a great on-the-go snack, and the dressed kale & carrots would be deliciously at home in the company of pumpkin seeds and crunchy pears.
There was a glitch and a photo of this dish does not currently exist! So until the dish is prepared again and a photograph snapped, please enjoy this unrelated GIF I made of an apple shrinking into a table.

Now let’s get back to that salad –
For the Dressing
  • 3 tablespoons soy sauce (or made with tamari, as I did, for a gluten-free dish!)
  • 3 tablespoons sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey* (debateably compromising the vegan status of this salad)

For the Salad

  • 1 bunch of kale (~8 cups of raw torn leaves), ripped from the stems into bite-sized chunks
  • 2 medium carrots, peeled and grated
  • 540mL can / 19 oz chickpeas, drained, rinsed, and patted-the-heck-dry
  • 1 tbsp EVOO
  • 2 tbsp honey*
  • 1 tsp brown sugar
  • 1/2 tsp sea salt

*If you’re fearing confrontation, or looking for a different flavour, consider maple syrup as a less-frequently-debated vegan replacement for the honey.


Part A: Roast those garbanzos!

1. Preheat oven to 400 degrees Fahrenheit.

2. If you haven’t yet, this would be prime time to rinse and pat dry the chickpeas super thoroughly. You want them to be as dry as possible for roastin’ and to take on the sweet sauce. Speaking of which….

3. In a medium-sized bowl, combine the EVOO, honey*, brown sugar, and sea salt. I resisted the urge to rely on garlic, herbes de provence, and/or smoked paprika, my usual suspects. That’s not to say these spices can’t make a guest appearance in the future. This sauce will be STICKY and will resist emulsification, so you have to really work it together. Add the chickpeas and toss thoroughly.

4. Pour the coated chickpeas onto a jelly roll pan covered with aluminum foil. Distribute them evenly for

5. Roast the chickpeas for 40-50 minutes, giving them a stir halfway.

6. Remove from oven and let cool.

Part B: Prep those greens!

1. Bring a large pot of water to boil.

2. Add the torn kale into the water and cook for 3-4 minutes. Remove promptly, drain and rinse with cold water. Squeeze to remove excess water.

Team huddle!

1. Whisk together the soy sauce/tamari, sesame oil, rice vinegar, and honey* in a measuring cup.

2. In a large bowl, combine the chickpeas, kale, and carrots. Toss them together until evenly distributed. Then add the dressing and do it again!


This item was part of our food swap on April 29th, 2013. This dish was swapped for:

  • Gill & Brian’s Beet Salad
  • Emily’s Vegan Banana & Walnut Muffins
  • Natalie’s Butternut Squash Hummus
  • Willie’s Apple Chutney
  • Ben’s Mango Salad

Check out all the recipes on our April Swap Round-Up Post!


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