Kale Salad with Spiced Tofu & Chickpeas


To top this zesty raw kale salad recipe, we toss diced tofu and chickpeas with a flavorful Moroccan-inspired spice mixture before roasting. The hot oven turns the outside of the tofu crisp and the inside pleasantly chewy.

Cook Time:
40 mins
Total Time:
40 mins
4 servings


  • 3 ½ teaspoons paprika

  • 3 ½ teaspoons ground cumin

  • 2 teaspoons garlic powder

  • 1 teaspoon freshly ground pepper

  • ¾ teaspoon salt

  • 5 tablespoons lemon juice, divided

  • 4 tablespoons extra-virgin olive oil, divided

  • 1 14-ounce package extra-firm water-packed tofu, drained

  • 1 15-ounce can chickpeas, rinsed

  • 14 cups torn kale (from 1 large bunch) or baby kale

  • 1 medium yellow or orange bell pepper, cut into 2-inch strips

  • 1/2 English cucumber, halved and sliced


  1. Position rack in lower third of oven; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.

  2. Combine paprika, cumin, garlic powder, pepper and salt in a large bowl. Measure out 2 1/2 teaspoons and set aside. Add 2 tablespoons lemon juice and 1 tablespoon oil to the remaining spice mixture. Cut tofu into 3/4-inch cubes and pat dry. Add the tofu and chickpeas to the spice mixture in the large bowl and stir to combine; let stand for 10 minutes.

  3. Spread the tofu and chickpeas on the prepared baking sheet in a single layer. Roast on the lower rack, stirring once halfway through, until golden brown, about 20 minutes total.

  4. Meanwhile, return the reserved 2 1/2 teaspoons spice mixture to the large bowl and whisk in the remaining 3 tablespoons each lemon juice and oil. Add kale and, with clean hands, massage the greens until they are reduced in volume by almost half, 1 to 2 minutes. Add bell pepper and cucumber and toss to combine.

  5. Serve the salad topped with the roasted tofu and chickpeas.


Make Ahead Tip: Cover and refrigerate roasted tofu & chickpeas for up to 2 days.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts (per serving)

355 Calories
20g Fat
33g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 2 1/4 cups salad & 3/4 cup tofu mixture
Calories 355
% Daily Value *
Total Carbohydrate 33g 12%
Dietary Fiber 9g 30%
Total Sugars 4g
Protein 16g 32%
Total Fat 20g 26%
Saturated Fat 3g 15%
Vitamin A 6723IU 134%
Vitamin C 134mg 149%
Folate 168mcg 42%
Sodium 631mg 27%
Calcium 341mg 26%
Iron 5mg 27%
Magnesium 103mg 24%
Potassium 781mg 17%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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