Warm Kale with Chickpeas (Printable)

Tender kale tossed with zesty lemon dressing and crunchy roasted chickpeas for a flavorful meal.

# What you'll need:

→ Crispy Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon garlic powder
06 - 1/4 teaspoon sea salt
07 - 1/4 teaspoon black pepper

→ Salad

08 - 1 large bunch (about 8 cups) curly kale, stems removed, leaves torn
09 - 1 tablespoon olive oil
10 - 1/4 teaspoon sea salt

→ Lemon Dressing

11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon maple syrup or honey
15 - 1 small garlic clove, finely minced
16 - Salt and pepper to taste

→ Optional Garnishes

17 - 1/4 cup toasted sunflower seeds
18 - 1/4 cup grated vegan or regular parmesan cheese (optional)

# Method:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a clean towel. In a bowl, toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast chickpeas for 20 to 25 minutes, shaking the pan halfway through, until golden and crisp. Remove and set aside to cool slightly.
04 - Place kale leaves in a large bowl. Add olive oil and sea salt. Massage the kale with your hands for 2 to 3 minutes until leaves become bright green and tender.
05 - In a small bowl, whisk together extra-virgin olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper until combined.
06 - Pour the dressing over the massaged kale and toss thoroughly to coat all leaves evenly.
07 - Top the dressed kale with warm roasted chickpeas and optional garnishes. Serve immediately.

# Expert Advice:

01 -
  • The crispy chickpeas are genuinely addictive, like croutons that actually make you feel good about eating them
  • Massaging the kale turns it from salad duty into something you actually look forward to
  • The dressing hits every note: bright lemon, gentle sweetness, just enough garlic to keep things interesting
02 -
  • Under no circumstances skip the step of drying the chickpeas thoroughly. Wet chickpeas steam instead of crisp
  • The kale really does need to be massaged for at least two minutes. It seems excessive until you taste the difference
  • Assembly matters: put the chickpeas on top right before serving so they stay crunchy
03 -
  • Double the chickpeas and keep some on hand for snacking. They disappear fast
  • If your kale seems especially tough, let it sit with the dressing for ten minutes before massaging
  • The dressing keeps for a week in the fridge. Make extra for quick salads all week
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