Kale Salad Roasted Chickpeas (Print)

Tender massaged kale paired with crunchy spiced roasted chickpeas and fresh, zesty dressing.

# Components:

→ 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

# Method:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry. Toss with olive oil, smoked paprika, cumin, garlic powder, cayenne if using, and sea salt. Spread evenly on the baking sheet.
03 - Roast chickpeas for 25 to 30 minutes, shaking halfway, until golden and crispy. Allow to cool slightly.
04 - Place chopped kale in a large bowl. Add olive oil, lemon juice, and sea salt. Massage for 2 to 3 minutes until tender and volume reduces.
05 - Add grated carrot, sliced red onion, and toasted sunflower seeds to the kale. Toss gently.
06 - Whisk extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, and black pepper until emulsified.
07 - Drizzle dressing over salad mixture and toss until evenly coated.
08 - Top the salad with roasted chickpeas immediately before serving to maintain crispiness.

# Expert Advice:

01 -
  • The roasted chickpeas stay crispy for hours, unlike most salad toppings that get soggy by lunch.
  • Massaged kale actually becomes silky and tender, not bitter—this is the salad that converts kale skeptics.
  • It comes together in 45 minutes and tastes even better the next day, making it perfect for meal prep.
02 -
  • Pat those chickpeas dry—I learned this the hard way with soggy chickpeas that steamed instead of crisped, and it changed everything.
  • Don't add the chickpeas until you're serving; they'll soften within minutes and lose their whole personality.
  • The kale actually improves if you make it a few hours ahead and let it sit; it becomes even more tender and the flavors deepen.
03 -
  • Toast your own sunflower seeds if you have the time—they become so much more flavorful and you'll taste the difference immediately.
  • A squeeze of fresh lemon juice right over the finished salad, just before eating, brings the whole thing into sharp focus.
  • If chickpeas start to soften before you eat, you can crisp them back up in a dry skillet over medium-high heat for a couple of minutes.
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