Kale Salad with Roasted Chickpeas (Print Version)

Tender kale massaged with olive oil, lemon, and topped with crispy spiced roasted chickpeas and fresh veggies.

# What You'll Need:

→ Roasted Chickpeas

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

→ Salad

08 - 1 large bunch (about 8 cups) curly kale, stems removed and finely chopped
09 - 2 tablespoon olive oil
10 - 1 tablespoon fresh lemon juice
11 - 1/4 teaspoon 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 tablespoon 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

# How to Make It:

01 - Preheat the 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, cayenne pepper if using, and sea salt. Spread evenly on the prepared 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, lemon juice, and sea salt. Massage with clean hands for 2 to 3 minutes until the leaves soften and reduce in volume.
05 - Add grated carrot, sliced red onion, and toasted sunflower seeds to the massaged kale. Toss gently.
06 - In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, and freshly ground black pepper.
07 - Drizzle the dressing over the salad mixture and toss thoroughly to combine flavors.
08 - Top the salad with roasted chickpeas immediately before serving to maintain their crispness.

# Expert Advice:

01 -
  • The chickpeas get shatteringly crisp in the oven, almost like little savory croutons that make every bite satisfying.
  • Massaging the kale is oddly therapeutic, and it transforms tough leaves into something tender you actually want to eat.
  • It comes together in less than an hour and tastes even better the next day when flavors settle together.
02 -
  • The chickpeas must be completely dry before roasting or they'll steam instead of crisp—this one detail changes everything.
  • Massage the kale longer than feels necessary; it seems like it won't matter until suddenly your leaves are tender and the volume shrinks visibly.
  • Add the chickpeas last, right before serving, or they'll soften and lose their shatteringly crisp texture that makes the salad special.
03 -
  • Make the dressing in a jar with a tight lid and shake it instead of whisking; it's less dishes and the emulsion stays better.
  • If you're serving this family-style, keep the chickpeas separate and let everyone add their own—some people love crunch while others prefer softer textures.
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