Kale Salad Roasted Chickpeas (Printable)

Tender kale combined with crispy spiced roasted chickpeas and fresh veggies for a vibrant, wholesome dish.

# What You Need:

→ Roasted Chickpeas

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

→ Salad

08 - 1 large bunch (about 8 cups) curly kale, stems removed and finely chopped
09 - 2 tbsp olive oil
10 - 1 tbsp fresh lemon juice
11 - 1/4 tsp 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 tbsp extra virgin olive oil
16 - 1 tbsp apple cider vinegar
17 - 1 tbsp Dijon mustard
18 - 1 tsp maple syrup or honey
19 - Freshly ground black pepper, to taste

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper. Pat chickpeas dry thoroughly and toss with olive oil, smoked paprika, cumin, garlic powder, cayenne pepper (if used), and salt. Spread evenly on the baking sheet.
02 - Roast chickpeas for 25 to 30 minutes, shaking the pan halfway through, until golden and crisp. Set aside to cool slightly.
03 - Place the chopped kale in a large bowl. Add olive oil, lemon juice, and sea salt. Massage the kale with clean hands for 2 to 3 minutes until tender and reduced in volume.
04 - Add grated carrot, sliced red onion, and toasted sunflower seeds to the massaged kale. Toss gently to distribute evenly.
05 - Whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, and freshly ground black pepper until emulsified.
06 - Drizzle the dressing over the salad and toss to combine. Top with roasted chickpeas immediately before serving to maintain crispness.

# Expert Advice:

01 -
  • Those chickpeas get so crispy you'll find yourself eating them straight from the pan when no one's looking.
  • Massaging kale by hand costs zero dollars and somehow feels like self-care disguised as cooking.
  • It's hearty enough to eat as lunch but light enough that you won't regret it afterward.
02 -
  • Timing matters for the chickpeas—add them at the very end so they don't soften into the dressing and lose their greatest asset, which is that snap when you bite down.
  • The massage step is the difference between kale that chews like a salad and kale that actually tastes good; don't skip it thinking you're saving time because you're really just robbing yourself.
03 -
  • Completely drying those chickpeas before roasting is the single move that separates good from genuinely excellent—use a kitchen towel or paper towels and don't rush this step.
  • Make the dressing while the chickpeas roast so everything comes together on rhythm, and taste it right before serving because flavors shift and salt adjustments might be needed.
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