Kale Salad Roasted Chickpeas (Print Version)

Tender kale mixed with spiced roasted chickpeas, fresh veggies, and a zesty dressing for a light, wholesome dish.

# What You'll Need:

→ Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1½ tbsp olive oil
03 - ½ tsp smoked paprika
04 - ½ tsp ground cumin
05 - ¼ tsp garlic powder
06 - ¼ tsp cayenne pepper (optional)
07 - ½ 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 - ¼ tsp sea salt
12 - 1 medium carrot, peeled and grated
13 - ½ small red onion, thinly sliced
14 - ¼ 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 to Follow:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat chickpeas dry and toss with olive oil, smoked paprika, cumin, garlic powder, cayenne if using, and salt. Spread evenly on the baking sheet.
02 - Bake chickpeas for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy. Set aside to cool slightly.
03 - Place chopped kale in a large bowl. Add olive oil, lemon juice, and salt. Massage kale with hands for 2 to 3 minutes until leaves soften and volume reduces.
04 - Add grated carrot, sliced red onion, and toasted sunflower seeds to the kale. Toss gently to combine.
05 - In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, and freshly ground black pepper until emulsified.
06 - Drizzle dressing over the salad mixture and toss thoroughly to ensure even coating.
07 - Top the dressed salad with roasted chickpeas just before serving to maintain crispness.

# Additional Tips::

01 -
  • The kale actually tastes good here because you massage it gentle and patient, like you're listening to what it needs.
  • Those roasted chickpeas deliver a crack and a crunch that makes you feel like you're eating something indulgent, not healthy.
  • You can throw this together on nights when you want something nourishing but can't face another grain bowl.
02 -
  • Dry those chickpeas thoroughly or they will not crisp up, and a soggy chickpea defeats the whole purpose of roasting them.
  • Massage your kale first before adding other ingredients, because you can't massage it properly once everything else is in the bowl and the vegetables get in your way.
  • The dressing sits better on massaged kale than on raw kale because the texture actually accepts it instead of letting it slide off.
03 -
  • Roast your chickpeas a day or two ahead and store them in an airtight container so you can assemble this salad in five minutes on busy nights.
  • Don't dress the salad more than a few minutes before eating unless you like it softer and less crispy—the kale will continue to soften as it sits.
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