Chickpea Kale Feta Salad with Raspberry Vinaigrette (Vegan High-Protein)

This Chickpea Kale Feta Salad with Raspberry Vinaigrette is summery, fresh and so delicious. With protein-rich chickpeas, lots of vegetables and a tangy creamy raspberry dressing, it’s perfect for a quick lunch or light meal.

I just love a big sassy salad and as part of my social media series celebrating summery salads, this is another recipe that is on repeat. I just love the tangy, creamy and sweet raspberry vinaigrette dressing that really adds the wow factor to any salads. This dressing is great for lots of different salads and bowls, so feel free to make up a big batch and keep in the fridge for a few days to jazz up any meal.

Why will I love this salad?

This salad is so good:

• Fresh, fruity, tangy and crunchy
• Packed with wholesome ingredients
• Dressed in a vibrant pink raspberry vinaigrette
• Easy and quick to make in 15 minutes or less
• Full of wholegrain carbohydrates
• Naturally vegan, gluten-free and nut-free
• High in protein and fibre
• Great for gut health and overall wellbeing
• Makes you happy to look at
• Easy to meal prep
• Fantastic for at home lunches or lunchboxes

If you already love the sound and look of this salad then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The ingredient list is full of fresh produce and you can see my favourite brands and products in the “shop the recipe” section.

For the dressing:

• Fresh raspberries: fresh is best here, although you can use frozen ones as long as they defrost before use and remove any excess liquid.
• Dijon mustard: for tang.
• Thick coconut yoghurt: this makes the dressing really creamy and smooth. Make sure your yoghurt is thick, creamy, and made with simple ingredients like the Cocos Organic natural yoghurt.
• Extra virgin olive oil: to emulsify all of the ingredients and create a luscious dressing, but we only use a little.
• Lemon juice: for tang.
• Balsamic glaze: also known as balsamic reduction, this is thicker, sweeter and stickier then regular balsamic vinegar and adds a richer flavour but you can swap for regular balsamic vinegar.
• Salt and pepper: seasoning is key!

And for the salad:

• Quinoa: or you can use another wholegrain like buckwheat, brown rice, couscous or bulgur wheat (the last two are not gluten-free).
• Kale: my non-negotiable for the base of a salad is kale. My favourite is dinosaur or lacinato kale. It’s robust, sturdy and has a great vibrant green colour once massaged with some olive oil and salt.
• Lettuce or spinach: for adding some crunch. I love lettuce or a mix of spinach and watercress.
• Chickpeas: these are great for adding protein to salads without the need to cook them. I use the big queen chickpeas from Bold Bean Co as they are so juicy and plump. You can also use other beans like butterbeans or cannellini beans or even cubed tofu.
• Cucumber: for crunch and juiciness.
• Spring onion: or you can use red onion, diced small.
• Fresh herbs and microgreens: for adding some freshness and flavour. My favourite herbs here are mint or coriander but chive, parsley or basil will all work.
• Vegan feta cheese: this is great for adding a tangy creaminess to the salad. I love the Nurishh one so much which you can find in most UK supermarkets.
• Roasted nuts/seeds/beans: I always top my salads with some crunch and my go-to are the Natures Charm crunch bags which are roasted/baked beans, peas and legumes. I love the sour cream and chive flavour the most, followed by the sweet chilli or smoky BBQ.

Is this gluten-free and nut-free?

Yes this is naturally gluten-free (as long as you use quinoa or another gluten-free grain) and it is naturally nut-free (if using the roasted bean and pea snacks above, or use seeds on top instead of nuts).

How do I make this?

This is quick and easy to make:

• Blend together the ingredients for the dressing: until creamy and smooth.
• Cook the quinoa: according to pack instructions.
• Massage the kale: with some olive oil and salt.
• Toss together all of the salad ingredients: and pour over the dressing.
• Enjoy topped with some vegan feta, extra herbs and the beans/peas: and eat.

How long will this salad last?

You can keep this in the fridge in a sealed container for 2-3 days, although if using softer salad leaves like spinach, these may wilt over time, so best to add these before serving. Kale, however, is sturdier and will be fine.

What other recipes can I try?

If you are looking for other quick and easy salads, how about my:

• The Best Kale Salad with Balsamic
• Smashed Cucumber and Chickpea Salad
• Charred Corn and Sweet Potato Salad and Balsamic Tahini
• Black Bean Mango Salsa Nachos
• Orange Tofu Peanut Satay Superfood Salad

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Chickpea Kale Feta Salad with Raspberry Vinaigrette so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With raspberry salad love x