Kale Roasted Chickpeas Salad (Printable)

A fresh kale salad dressed with lemon and olive oil, combined with crunchy roasted chickpeas.

# What You’ll 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 leaves 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

# How-To:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a 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. Remove and allow to cool slightly.
04 - Place 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.
05 - Add grated carrot, thinly sliced red onion, and toasted sunflower seeds to the massaged kale. Toss to combine.
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 and toss gently to coat. Top with roasted chickpeas just before serving to preserve crunch.

# Expert Advice:

01 -
  • The chickpeas stay wonderfully crispy even after they mingle with the dressing—a textural trick that makes you feel fancy without any fuss.
  • It's the kind of salad that actually tastes better the next day because the kale keeps softening and the flavors deepen.
  • One bowl and you're full, satisfied, and you don't feel like you're eating rabbit food.
02 -
  • The chickpeas need to go on top at serving time or they'll soften into the dressing within minutes—I learned this the hard way when I made a giant batch and let it sit.
  • Massaging the kale isn't optional theater, it's the entire point of eating raw kale without it tasting like you're chewing a sweater.
03 -
  • Keep the chickpeas completely separate from the wet ingredients until the last possible moment—this one change means the difference between crispy and soggy.
  • A good Dijon mustard in the dressing is worth its weight in gold because it pulls everything into cohesion in a way that cheaper versions just can't match.
Return