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plant based detox salad recipe
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5 from 1 vote

Kale Salad with Chickpeas and Grapefruit Vinaigrette

This summer kale salad bowl hits all the boxes: plant based protein, crunchy roasted chickpeas, avocado, kale, lettuce, topped with a bright grapefruit vinaigrette. You can even make it vegan by not adding the feta cheese!
Prep Time6 mins
Cook Time15 mins
Total Time21 mins
Course: Salad
Cuisine: American
Keyword: chickpeas, kale salad, plant based protein, salad
Servings: 4 people
Calories: 505kcal


For the roasted chickpeas:

For the salad:

  • 2 Cups kale shredded
  • 2 Cups lettuce shredded
  • ¼ Cup feta cheese crumbled
  • ½ Grapefruit segmented
  • 1 Avocado sliced

For the dressing

  • Cup olive oil
  • 1 Clove garlic grated
  • 2 Tbsp grapefruit juice
  • 1 Tbsp balsamic vinegar
  • Salt and pepper to taste


  • Preheat the oven to 350 degrees.
  • In a bowl combine the chickpeas with the olive oil, vinegar, salt, pepper and paprika. Place onto a baking tray and take to the oven. Bake for 15 minutes.
  • Remove from oven and let it cool.
  • Prepare the dressing. Mix the olive oil with garlic, salt and pepper, balsamic vinegar and grapefruit juice.
  • Assembly the salad: In a bowl mix the kale with the lettuce, pour half of the dressing and massage the leaves. Top with the grapefruit, avocado, roasted chickpeas the feta cheese. Add more dressing if needed.


Container Counts

Full recipe: 4 green, 1 purple, 4 yellow, 2 blue, 4 orange, 6 tsps.
Per serving: 1 green, 1/4 purple, 1 yellow, 1/2 blue, 1 orange, 1 1/2 tsps.


Serving: 1g | Calories: 505kcal | Carbohydrates: 37g | Protein: 12g | Fat: 37g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 423mg | Potassium: 751mg | Fiber: 11g | Sugar: 9g | Vitamin A: 4160IU | Vitamin C: 59.2mg | Calcium: 156mg | Iron: 3.5mg