Warm Kale Chickpea Salad With Pomegranate (Vegan, GF)

Normally, salads and meal prep do NOT mix.

But this warm kale chickpea salad is definitely an exception.

Why? One, it’s mostly cooked so there’s less opportunity for it to get all soggy like a regular prepped salad might.

Two, it’s already balanced with a protein (chickpeas), veggies (kale) and a carb (butternut squash) in addition to feta cheese and pomegranate seeds.

kale chickpea salad

As always, this meal prep is super easy to switch up. You could use a different cheese, different collared greens or spinach, walnuts instead of pecans and cranberries instead of pomegranate seeds.

By the way, this was the first time I had ever worked with a fresh pomegranate. It was a pretty messy process! If you’ve never cut open and prepped pomegranate, here’s the article I read to help (yes, I had to look that up).

I don’t have a great track record with meal prep salads.

When I first started meal prepping, I would try to make Greek salads ahead of time, but they would always turn out so soggy. Using cucumbers and raw tomatoes in a meal prep — rookie mistake.

Anyway, I tried various salads and they ALWAYS got tossed or they weren’t satisfying enough, and I would go get a bagel right after eating it. Ugh.

I learned the hard way, friends. You’re safe with this kale chickpea salad, I promise. It’s too yummy to toss and is balanced with the right nutrients to fill you up.

Want to add even more protein? This would taste great with chicken or fish. Maybe shrimp too? Try it! I encourage creativity with my recipes.

Happy prepping!

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Warm Kale Chickpea Salad With Pomegranate (Vegan, GF)
This kale chickpea salad has it all: savory feta cheese, comforting butternut squash, protein-packed kale and chickpeas and sweet pomegranate seeds. It would make a perfect side at a holiday gathering or a normal meal prep base to be paired with more protein or more carbs.
kale chickpea salad
kale chickpea salad
  1. Add the oil to a skillet over medium heat. After a minute, add the garlic and let cook for another minute or two. Add the butternut squash, salt and pepper to taste. Turn heat down and cook, stirring occasionally, for 15 mins.
  2. Add the chickpeas, chopped kale and water. Stir well, turn the heat down, then cover the pan (I used a baking sheet since I didn't have a lid) and cook let the mixture cook for 8-10 minutes. No stirring necessary.
  3. Remove the veggie mixture from the heat and get ready to assemble. Add the mixture to a big bowl if serving immediately OR divide into three meal prep containers. Top with the feta, pomegranate and pecans. Use a dressing of your choice on the day of eating! (I just use olive oil and lemon).
Recipe Notes

If you're not serving this dish immediately, let the salad cool completely before sealing in an airtight container and placing in the fridge. This salad doesn't need to be reheated before eating, or you can pop it in the microwave for about 30 seconds to a minute. Top with your favorite dressing and enjoy!

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