Kale Salad Roasted Chickpeas (Printable Version)

Tender massaged kale combined with crispy roasted chickpeas, fresh veggies, and a flavorful dressing.

# What You'll Need:

→ Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1½ tablespoons olive oil
03 - ½ teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ¼ teaspoon garlic powder
06 - ¼ teaspoon cayenne pepper (optional)
07 - ½ teaspoon sea salt

→ Salad

08 - 1 large bunch (about 8 cups) curly kale, stems removed and finely chopped
09 - 2 tablespoons olive oil
10 - 1 tablespoon fresh lemon juice
11 - ¼ teaspoon 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 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

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a clean towel, then 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 the pan halfway through, until golden and crispy. Set aside to cool slightly.
04 - Place chopped kale in a large bowl. Add olive oil, fresh lemon juice, and sea salt. Massage with clean hands for 2 to 3 minutes until leaves soften and volume reduces.
05 - Add grated carrot, thinly sliced red onion, and toasted sunflower seeds to the kale and toss together.
06 - Whisk extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, and freshly ground black pepper in a small bowl.
07 - Drizzle the dressing over the salad and toss until evenly coated.
08 - Top the salad with roasted chickpeas immediately before serving to maintain crispness.

# Expert Advice:

01 -
  • The massaged kale becomes buttery and tender without any cooking, which feels like a small kitchen miracle.
  • Roasted chickpeas deliver a satisfying crunch that makes you forget you're eating something actually good for you.
  • The whole thing comes together in under an hour and tastes even better the next day.
02 -
  • If you add the roasted chickpeas too early, they'll soften from the moisture in the dressing and lose their crunch, so wait until the very last moment.
  • The kale really does need to be massaged—it's not just a fancy instruction, it actually breaks down the fibers and makes the salad pleasant to eat instead of feeling like you're chewing on a lawn.
  • Leftover roasted chickpeas stored in an airtight container become an oddly addictive snack that lasts about three days before they mysteriously disappear.
03 -
  • Make a double batch of the roasted chickpeas and keep them in an airtight container for snacking or salad toppings throughout the week.
  • If you're not vegan or dairy-free, a little crumbled feta or goat cheese takes this from healthy salad to something you'll actually crave.
  • The dressing can be whisked together in advance, and the massaged kale actually holds up beautifully if you dress it a few hours before eating, making it perfect for meal prep.
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