Warm Kale with Crispy Chickpeas (Printer-friendly)

Tender massaged kale combined with crispy roasted chickpeas and a zesty lemon dressing for a flavorful meal.

# Required Ingredients:

→ 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 or regular parmesan cheese (optional)

# How-To Steps:

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 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 crispy. Remove and let cool slightly.
04 - Place kale leaves in a large bowl. Add olive oil and sea salt. Massage with hands for 2 to 3 minutes until leaves soften and become bright green.
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 all leaves.
07 - Top the dressed kale with warm roasted chickpeas and optional garnishes. Serve immediately.

# Expert Suggestions:

01 -
  • The chickpeas transform into crispy little flavor bombs that make every bite satisfying, even without meat.
  • Massaging the kale is genuinely therapeutic and turns it silky instead of bitter.
  • It comes together faster than you'd think, and tastes even better than fancier salads that take twice as long.
02 -
  • Wet chickpeas will not crisp up no matter how long you roast them—the paper towel step is non-negotiable if you want crunch.
  • Don't dress the salad until you're ready to eat it; wet kale gets soggy fast, but massaged kale holds up surprisingly well for a few hours if left alone.
03 -
  • Taste the dressing before it touches the salad—it should be bold enough to flavor the entire bowl, because you're dressing greens that can stand up to strong flavors.
  • Add seeds or nuts right before serving so they stay crunchy instead of softening into the salad.
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