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Creamy Avocado Carrot-Kale Slaw with Chickpeas

Creamy Avocado Carrot-Kale Slaw with Chickpeas

What to do when cravings for a healthy kale slaw and plump buttery cooked chickpeas coincide? Why, just toss some of those chickpeas into your kale slaw! Combined with shredded carrot and tossed in a creamy, tangy and zesty all-vegan avocado and mustard dressing, this is a not only a delicious and colorful meal with wonderful contrasts in texture and tastes, but also a simple and complete nourishing light lunch or dinner idea on its own. Perfect for the last days of summer.

Creamy Avocado Carrot-Kale Slaw with ChickpeasCreamy Avocado Carrot-Kale Slaw with Chickpeas
Recipe by
Published on September 7, 2016

Healthy kale and carrot coleslaw tossed with plump buttery chickpeas and a creamy, tangy and zesty vegan avocado dressing

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  • 1 1/2 cups cooked chickpeas (1/2 cup dried or 1 14 oz can)
  • 2 cups shredded carrots (4 medium or 2 large carrots)
  • 1 bunch fresh kale, trimmed and chopped or cut into strips


  • 1 avocado, pitted and peeled
  • juice from 1 lemon (3 tablespoons)
  • 2 tablespoons cider vinegar
  • 2 teaspoons Dijon mustard
  • 2 tablespoons fresh chives, chopped
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon ground cumin
  • 2 teaspoons coconut sugar
  • 1 tablespoon nutritional yeast
  • sea salt and fresh cracked black pepper to taste


  • In a large bowl, toss together the chickpeas, shredded carrots and chopped kale.

  • In a small food processor, pulse together the dressing ingredients until well blended. Toss with the salad and serve.

Makes 4 to 6 servings

Chickpea Kale Salad

This is my contribution to Jacqueline’s Meat Mondays event. I’m also sharing with Eat Your Greens, a monthly event alternately co-hosted by Shaheen and The VegHog.

More coleslaw ideas from Lisa’s Kitchen:
Creamy Vegan Coleslaw Dressed with Avocado
Indian-Style Coleslaw
Whole Cabbage Stuffed with Coleslaw
Coleslaw Bites with Jalapeño Dip

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