Kale Salad Roasted Chickpeas (Printable)

Tender kale tossed with lemon and crunchy roasted chickpeas, enhanced by a zesty dressing.

# What You'll Need:

→ Roasted Chickpeas

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

→ Salad

08 - 1 large bunch (about 8 cups) curly kale, stems removed and leaves finely chopped
09 - 2 tablespoons olive oil
10 - 1 tablespoon fresh lemon juice
11 - 1/4 teaspoon sea salt
12 - 1 medium carrot, peeled and grated
13 - 1/2 small red onion, thinly sliced
14 - 1/4 cup toasted sunflower seeds

→ Dressing

15 - 3 tablespoons extra virgin olive oil
16 - 1 tablespoon apple cider vinegar
17 - 1 tablespoon Dijon mustard
18 - 1 teaspoon maple syrup or honey
19 - Freshly ground black pepper, to taste

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat chickpeas dry with a clean towel.
02 - Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, cayenne pepper if using, and sea salt. Spread evenly on the 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 - In a large bowl, combine chopped kale, olive oil, lemon juice, and sea salt. Massage with clean hands for 2 to 3 minutes, until leaves are tender and reduced in volume.
05 - Add grated carrot, sliced red onion, and toasted sunflower seeds to the kale. Toss 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 thoroughly to ensure even coating.
08 - Top the salad with roasted chickpeas just before serving to maintain crispness.

# Expert Advice:

01 -
  • The roasted chickpeas stay wonderfully crispy for hours, so you can prep them ahead without guilt.
  • Massaged kale transforms from tough and bitter into something almost creamy that actually tastes like food.
  • It's filling enough to be a real lunch, not a side dish you'll abandon for snacks an hour later.
02 -
  • Massage that kale aggressively—there's no such thing as overworking it, and this step is what separates a forgettable salad from one you actually crave.
  • Add the chickpeas at the very last moment before eating; they lose their snap quickly once they sit with the wet ingredients.
  • The dressing tastes better if you let it sit for five minutes after whisking so the flavors marry together.
03 -
  • Prep everything ahead except the dressing and chickpeas—massaged kale actually improves as it sits for an hour or two, becoming even more tender.
  • Taste the dressing before pouring it on the salad; this is your last chance to adjust the balance of acid and sweetness to match what you're craving.
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