Warm Kale with Crispy Chickpeas (Printable Version)

Tender kale and crunchy chickpeas tossed in a zesty lemon dressing for a flavorful, nutrient-rich 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 and 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

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a towel. Toss with olive oil, smoked paprika, cumin, garlic powder, sea salt, and black pepper until evenly coated. Spread chickpeas in a single layer on the baking sheet.
03 - Roast chickpeas for 20 to 25 minutes, shaking the pan halfway through, until golden and crispy. Remove and let cool slightly.
04 - Place kale leaves in a large bowl. Add olive oil and sea salt. Massage by hand for 2 to 3 minutes until leaves turn bright green and become tender.
05 - Whisk together extra-virgin olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper in a small bowl until combined.
06 - Pour 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 Hints:

01 -
  • The contrast between warm crispy chickpeas and cool tender kale makes every bite interesting
  • It keeps beautifully for lunch the next day unlike most salads that get sad and wilted
02 -
  • Do not skip drying the chickpeas thoroughly I learned this the hard way and ended up with soft steamed beans instead of crispy ones
  • The kale really does need to be massaged it transforms from bitter and tough to sweet and tender
  • Do not dress the salad until you are ready to serve or it will get soggy
03 -
  • Roast extra chickpeas and keep them on hand for snacking they are dangerously addictive
  • Double the dressing and use it throughout the week on simple green salads or grain bowls
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