Coconut Ranch Kale Salad

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The tastiest salads boast roasted veggies and a creamy dressing. And let’s talk about this vegan coconut ranch—so good, you’ll want to dunk everything in it. But the crunchy chickpeas steal the show. Who needs croutons anyway?

Here’s the secret to a top-notch kale salad: give your kale a little love by seasoning it with salt and rubbing it in with your fingers. Massaging the kale relaxes it, making the leaves tender and bursting with flavor. Seriously!

Now, let’s get to the ingredients:

Coconut Ranch Kale Salad

Prep Time 20 minutes
Total Time 1 hour 10 minutes
Course Salad
Servings 4



  • 1/4 cup coconut milk
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon freshly chopped parsley
  • 1 tablespoon freshly chopped chives
  • 2 teaspoons freshly chopped dill
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper
  • Kosher salt
  • Freshly ground black pepper


  • 1 large sweet potato sliced into 1/4″ thick half moons
  • 1 tablespoon plus 2 teaspoons extra-virgin olive oil divided
  • 1 1/2 teaspoons chili powder divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1 large bunch curly kale washed, dried, stems removed
  • Avocado thinly sliced
  • Shaved vegan parmesan


  • Step 1: Whisk together coconut milk, vegan mayonnaise, herbs, garlic powder, onion powder, cayenne, salt, and pepper in a bowl. Chill until ready to use.
  • Step 2: Preheat your oven to 400°F. Toss sweet potatoes with 1 tablespoon oil, 1 teaspoon chili powder, salt, and pepper. Bake until tender and crispy, about 35-40 minutes.
  • Step 3: Pat chickpeas dry and toss with remaining oil and chili powder. Bake until crisp, about 30 minutes.
  • Step 4: Massage kale with salt for about 1 minute. Place in a bowl and top with sweet potatoes, chickpeas, avocado, and vegan parmesan. Drizzle with coconut ranch and enjoy!

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