Kale Salad Roasted Chickpeas (Printable)

Tender massaged kale combined with crispy, spiced roasted chickpeas and a tangy dressing.

# What You Need:

→ Roasted Chickpeas

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

→ Salad

08 - 1 large bunch (about 8 cups) curly kale, stems removed and finely chopped
09 - 2 tbsp olive oil
10 - 1 tbsp fresh lemon juice
11 - ¼ tsp 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 tbsp extra virgin olive oil
16 - 1 tbsp apple cider vinegar
17 - 1 tbsp Dijon mustard
18 - 1 tsp maple syrup or honey
19 - Freshly ground black pepper, to taste

# Steps:

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

# Expert Tips:

01 -
  • Those roasted chickpeas get impossibly crispy and they stay that way long enough to finish your bowl.
  • Massaging kale sounds weird until you taste how the oil and lemon juice transform it from tough to tender in just a few minutes.
  • You can have lunch ready in less time than it takes to scroll through your phone.
02 -
  • Add the roasted chickpeas at the very last moment before eating—if they sit on the damp salad, they'll soften within minutes and you'll lose that satisfying crunch.
  • The kale really does transform when you massage it; don't skip this step or you'll have a bitter, tough salad that nobody wants to eat.
03 -
  • If your chickpeas aren't crisping up, they're either too crowded on the pan or your oven runs cool—give them space and check with a thermometer if you're unsure about temperature.
  • The acid in the dressing is what brings everything together, so don't be shy with the lemon juice and vinegar; it's what keeps this from tasting like a sad pile of leaves.
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