Bright, flavorful, and effortlessly healthy, this Grilled Vegetable Salad is a perfect plant-based meal for any day of the week.
Packed with fiber-rich kale, protein-packed chickpeas, and nutrient-dense grilled vegetables, it offers a satisfying crunch and creamy tahini dressing.
Quick to prepare, low in saturated fat, and naturally vegan, it’s ideal for easy weeknight dinners or meal prep.
Grilled Vegetable Salad
Equipment
- 1 Large salad bowl
- 1 grill or grill pan
- 1 cast iron skillet (optional)
- 1 sharp knife
- 1 cutting board
- 1 small mixing bowl
Ingredients
For the Salad & Dressing:
- 1 bunch kale stems removed and roughly chopped
- 2 bell peppers cut into thick slices
- 1 large zucchini sliced into thick rounds
- 1 bunch asparagus trimmed and cut into thirds
- 4 oz crimini mushrooms sliced thick
- 2 ears corn shucked
- 4 lemons halved
- ½ cup tahini for dressing, or as desired
For the Grilled Chickpeas:
- 1 15.5 oz can chickpeas, drained and rinsed (~1½ cups)
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp garlic powder
- ¼ tsp smoked paprika
- ¼ tsp onion powder
- Salt and black pepper to taste
Instructions
- Prepare the Kale Base: Start by placing the chopped kale into a large salad bowl. Pour in roughly half of your prepared tahini dressing. Using clean hands, gently massage the dressing into the kale by scrunching up large handfuls at a time. This process softens the kale, making it tender and flavorful, while fully coating it with the creamy, nutty dressing. Taste and add more dressing if you prefer a richer flavor. Set the kale aside while you prepare the other ingredients.
- Preheat the Grill: Preheat your grill to medium heat for about 10 minutes. If you’re using a grill pan instead, lightly oil it and heat it over medium-high. Ensuring your grill is properly preheated will give the vegetables a beautiful char without overcooking. Optional lightly brush the vegetables with a small amount of oil to enhance browning and prevent sticking.
- Grill the Vegetables: Arrange the bell peppers, zucchini rounds, asparagus, crimini mushrooms, and corn on the grill. Turn the vegetables frequently to cook them evenly and achieve a charred, smoky flavor. Depending on the vegetable size and type, this may take anywhere from 10 to 20 minutes. Watch closely thinner vegetables like asparagus may cook faster, while thicker vegetables like corn and zucchini need slightly more time. Remove the corn after it’s cooked and set aside to cool slightly.
- Prepare the Spiced Chickpeas: In a small mixing bowl, combine the ground cumin, chili powder, garlic powder, smoked paprika, onion powder, salt, and black pepper. Stir until the spice mixture is uniform. Place the drained chickpeas into a cast iron skillet or a grill-safe pan. Sprinkle the spice blend evenly over the chickpeas and stir well to coat every bean.
- Cook the Chickpeas: Transfer the skillet with chickpeas to the preheated grill. Stir frequently as the chickpeas roast, allowing them to brown and crisp up without burning. This process usually takes 5–8 minutes. If you don’t have a grill, you can cook them in a medium skillet on the stovetop with a touch of oil over medium-low heat, or in the oven at 400°F for 20–25 minutes on a lined baking sheet. Once browned and slightly crunchy, remove the chickpeas and let them cool slightly.
- Remove Corn Kernels: Once the grilled corn has cooled enough to handle, use a sharp knife to carefully slice the kernels off each cob. The kernels should be tender, smoky, and slightly sweet, adding great texture and flavor to your salad.
- Assemble the Salad: Start your salad assembly by placing a portion of the dressed kale into individual serving bowls or a large platter for sharing. Arrange the grilled vegetables on top, including bell peppers, zucchini, asparagus, mushrooms, and corn kernels. Sprinkle the spiced grilled chickpeas over the top.
- Drizzle Additional Dressing: Finish your salad by drizzling extra tahini dressing over the assembled ingredients, according to your taste. Squeeze fresh lemon juice over the salad or add charred lemon halves for an extra burst of smoky citrus flavor. This final touch enhances the flavors and adds visual appeal.
- Serve and Enjoy: Serve the Grilled Vegetable Salad immediately while the vegetables are warm and the chickpeas are still slightly crisp. Pair it with warm bread, quinoa, or enjoy it on its own for a satisfying, plant-based meal. The combination of smoky vegetables, crunchy chickpeas, and creamy dressing makes every bite flavorful, filling, and nutrient-packed.
Notes
- This salad is highly versatile; swap or add vegetables like eggplant, cherry tomatoes, or sweet potatoes.
- Chickpeas can be roasted on the grill, stovetop, or oven depending on your preference.
- Grilling lemons before juicing adds a subtle smoky-sweet flavor to the tahini dressing.
- Massaging the kale with tahini softens it, making it tender, silky, and easier to enjoy.
- Mix soft and firm vegetables to create contrasting textures and keep every bite interesting.
- Adjust tahini dressing quantity to suit personal taste; it can be creamy or light.
- Perfect for meal prep: store components separately and assemble just before eating.
Chef’s Secrets for Perfect Flavor
For the best results, pay attention to layering flavors.
Start by massaging the kale with tahini dressing—it softens the leaves and allows them to absorb flavor.
Char the vegetables just until they develop grill marks for smoky depth without losing moisture.
When seasoning chickpeas, ensure every bean is coated with spices to get consistent crunch and flavor.
Grilling lemons enhances the acidity of the dressing while adding a subtle caramelized note.
Using a mix of soft and firm vegetables adds contrasting textures that keep every bite interesting.
Serving Suggestions to Impress Guests
Serve this salad as a main meal or a side dish.
It pairs wonderfully with warm grains like quinoa, farro, or brown rice.
Add a sprinkle of toasted seeds, fresh herbs like parsley or cilantro, or a drizzle of balsamic glaze for extra flavor and color.
For a more substantial meal, serve alongside grilled tofu or tempeh.
The salad works well for casual gatherings, summer picnics, or meal prep, offering vibrant colors and satisfying textures that appeal to both plant-based and omnivorous eaters.
Storage Tips for Freshness
This salad is best enjoyed immediately, but you can store components separately for convenience.
Keep grilled vegetables and chickpeas in airtight containers in the fridge for up to 3–4 days.
Store the kale and tahini dressing separately to prevent sogginess.
For easy meal prep, portion the ingredients into containers and assemble just before eating.
Reheat the vegetables gently in a pan or microwave if desired, and always add fresh lemon juice to refresh the flavors before serving.
Frequently Asked Questions
1. Can I make this salad ahead?
Yes! For best results, store each component separately: kale with minimal dressing, grilled vegetables, and chickpeas. Assemble just before serving to maintain freshness, texture, and flavor.
2. Can I use other vegetables?
Absolutely! Eggplant, cherry tomatoes, sweet potatoes, or broccoli work well. Choose a mix of textures and colors for visual appeal and balanced flavors.
3. Is this salad gluten-free?
Yes, this salad is naturally gluten-free. Just ensure any additional ingredients, like tahini or spices, are labeled gluten-free.
4. Can I make the chickpeas oil-free?
Yes. You can roast or grill them without oil. Use a little water to help the spices stick and cook until crisp, stirring frequently to prevent sticking.
5. How do I make the tahini dressing creamier?
Add a small splash of warm water or lemon juice and whisk until smooth. Adjust consistency gradually until you reach your desired creaminess without diluting the flavor.
