Save I never thought I'd say this about kale, but this salad converted me. My neighbor brought over a giant bag from her garden and I had no idea what to do with it all until I started roasting chickpeas one afternoon and realized the two might be perfect together.
Last winter I made this for a group of friends who swore they hated kale and watched them go back for thirds. Something about the smoky chickpeas and bright lemon dressing makes even skeptics reconsider their position on greens.
Ingredients
- Chickpeas: The secret is getting them completely dry before roasting any moisture on the surface and they will steam instead of crisp
- Curly kale: The curly variety holds dressing better than other types and those tough leaves soften beautifully with a good massage
- Smoked paprika: This gives the chickpeas a bacon like smokiness that makes the salad feel substantial
- Lemon juice: Fresh is absolutely essential here bottled juice lacks the bright acid needed to cut through the oil
- Maple syrup or honey: Just a teaspoon balances the acidity and helps the dressing cling to every leaf
- Dijon mustard: This emulsifies the dressing and adds a subtle sharpness that keeps it from being one note
Instructions
- Roast the chickpeas:
- Preheat your oven to 400F and line a baking sheet with parchment paper. Pat the chickpeas completely dry with a clean towel this step is worth the extra effort then toss with olive oil and spices until evenly coated.
- Get them golden and crispy:
- Spread the chickpeas in a single layer and roast for 20 to 25 minutes shaking the pan halfway through. They are done when they are deeply golden and sound hollow when you tap one after it cools slightly.
- Massage the kale:
- While the chickpeas roast place the kale in a large bowl with olive oil and salt. Use your hands to rub the leaves for 2 to 3 minutes until they turn dark green and feel silky between your fingers.
- Whisk the dressing:
- In a small bowl combine the olive oil lemon juice Dijon mustard maple syrup minced garlic salt and pepper. Whisk vigorously until the mixture thickens and looks creamy.
- Bring it all together:
- Pour the dressing over the massaged kale and toss well until every leaf is coated. Top with the warm roasted chickpeas and any garnishes you like then serve right away while the chickpeas are still crisp.
Save This recipe became my go to for potlucks after I served it at a book club meeting and the host asked for the recipe before anyone had even finished their first serving. Something about the combination of warm and cold textures makes people feel taken care of.
Make It Your Own
The base of kale and crispy chickpeas is endlessly adaptable. I have added roasted sweet potato cubes in autumn and fresh radish slices in spring each version feels like a completely different salad.
Meal Prep Magic
Keep the components separate and you will have lunch for days. Store the roasted chickpeas in one container the dressed kale in another and any garnishes in their own small containers then assemble when ready to eat.
Perfect Pairings
This salad alongside a warm grain bowl or a simple soup makes for the kind of lunch that leaves you feeling nourished without weighed down. I especially love it with a lentil soup on cold days.
- Add a dollop of hummus on the side for extra protein
- Crumbled feta works beautifully if you eat dairy
- A piece of crusty bread makes this a complete meal
Save What started as a way to use up excess kale has become one of those recipes I make on repeat. It is proof that the simplest ingredients treated with a little care can become something genuinely special.
Recipe FAQs
- → How do I achieve crispy chickpeas?
Dry the chickpeas thoroughly before tossing with oil and spices. Roast at 400°F for 20-25 minutes, shaking halfway for even crispiness.
- → What’s the best way to soften kale leaves?
Massage kale with olive oil and salt for 2-3 minutes until the leaves become bright green and tender.
- → Can I prepare the chickpeas in advance?
Yes, roasted chickpeas can be stored in an airtight container for up to 2 days and added when ready to serve.
- → What alternatives are there for the lemon dressing sweetness?
You can use maple syrup or honey to add a balanced sweetness to the tangy lemon dressing.
- → Are there optional garnishes to enhance texture?
Toasted sunflower seeds and grated parmesan (vegan or regular) add crunch and a savory note when sprinkled on top.