Kale Salad Roasted Chickpeas (Printer-friendly)

A vibrant kale salad accented with spiced, crispy roasted chickpeas and fresh vegetables for a healthy meal.

# What You'll Need:

→ Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1½ tablespoons olive oil
03 - ½ teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ¼ teaspoon garlic powder
06 - ¼ teaspoon cayenne pepper (optional)
07 - ½ teaspoon sea salt

→ Salad

08 - 1 large bunch (approx. 8 cups) curly kale, stems removed and finely chopped
09 - 2 tablespoons olive oil
10 - 1 tablespoon fresh lemon juice
11 - ¼ teaspoon sea salt
12 - 1 medium carrot, peeled and grated
13 - ½ small red onion, thinly sliced
14 - ¼ cup toasted sunflower seeds

→ Dressing

15 - 3 tablespoons extra virgin olive oil
16 - 1 tablespoon apple cider vinegar
17 - 1 tablespoon Dijon mustard
18 - 1 teaspoon maple syrup or honey
19 - Freshly ground black pepper, to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat chickpeas dry with a towel and toss with olive oil, smoked paprika, ground cumin, garlic powder, cayenne (if using), and sea salt. Spread evenly on the baking sheet.
02 - Roast chickpeas for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy. Remove from oven and allow to cool slightly.
03 - Place chopped kale into a large bowl. Add olive oil, lemon juice, and sea salt. Massage with clean hands for 2 to 3 minutes until kale leaves soften and volume reduces.
04 - Add grated carrot, thinly sliced red onion, and toasted sunflower seeds to the massaged kale. Toss gently to combine.
05 - In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, and freshly ground black pepper until emulsified.
06 - Drizzle dressing over the salad and toss thoroughly to coat all ingredients evenly.
07 - Top salad with the roasted chickpeas just before serving to preserve their crispness.

# Expert Suggestions:

01 -
  • The kale transforms into something buttery and soft without any dairy—just your hands and a little lemon juice do all the work.
  • Those roasted chickpeas have enough personality that you'll find yourself eating them straight from the pan while pretending they're for garnish.
  • It's one of those recipes that tastes intentional but comes together faster than most weeknight dinners.
02 -
  • Timing the chickpeas and salad separately is non-negotiable—if you dress the whole thing and sit it down, those roasted chickpeas will turn soft within an hour, and they're the entire point.
  • Massaging the kale with your hands genuinely changes everything; there's no shortcut with a bowl or spoon.
  • Fresh lemon juice matters more than you think it will, especially for the kale massage step.
03 -
  • If your chickpeas aren't crisping up properly, make sure they're genuinely dry before tossing them with oil—moisture is the enemy of crunch.
  • Taste the dressing on its own before you add it to the salad; dressing strength is personal and you might want it sharper or sweeter than written.
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