Warm Kale Chickpeas Salad (Printable)

Tender massaged kale paired with crispy roasted chickpeas and zesty lemon dressing for a fresh 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 parmesan or regular parmesan (optional)

# How to Make It:

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

# Expert Advice:

01 -
  • It's the rare salad that feels substantial enough for lunch without making you search for a snack two hours later.
  • Crispy chickpeas somehow taste indulgent even though they're basically seasoned legumes.
  • The whole thing comes together in under 45 minutes, including oven time.
02 -
  • Wet chickpeas will never crisp no matter how long you roast them—the drying step is everything.
  • Serve this salad right away; the chickpeas soften within 10 minutes of sitting in the dressed kale, and half the appeal is that crunch.
03 -
  • Shake your chickpeas halfway through roasting for even browning and crispiness on all sides.
  • Whisk your dressing just before you use it so the mustard stays emulsified and doesn't separate.
Go back