Kale Salad Roasted Chickpeas (Print Version)

Tender massaged kale with crispy spiced chickpeas, fresh veggies, and a zesty dressing for freshness.

# 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 Prepare:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat chickpeas dry with a clean towel and toss with olive oil, smoked paprika, cumin, garlic powder, cayenne pepper if using, and sea salt. Spread evenly on the prepared baking sheet.
02 - Roast chickpeas for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy. Remove from oven and set aside to cool slightly.
03 - Place chopped kale in a large mixing bowl. Add 2 tablespoons olive oil, lemon juice, and sea salt. Massage kale with clean hands for 2 to 3 minutes until leaves soften and reduce in volume.
04 - Add grated carrot, thinly sliced red onion, and toasted sunflower seeds to the massaged kale. Toss gently to distribute evenly.
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 to taste.
06 - Drizzle the dressing over the salad ingredients and toss thoroughly to combine flavors.
07 - Top the dressed salad with the roasted chickpeas just before serving to maintain crispness.

# Expert Advice:

01 -
  • Those roasted chickpeas are dangerously addictive—they disappear before the salad does.
  • Massaging kale actually transforms it from tough and bitter to silky and mild, no cooking required.
  • It's filling enough for lunch but light enough that you don't need a nap afterward.
  • Everything comes together in under an hour, and most of it is just chopping and roasting.
02 -
  • Pat those chickpeas completely dry before roasting, or they'll steam instead of crisp—it's the difference between crunchy and disappointing.
  • Massage the kale long enough to actually change its texture; rushing this step is why people think kale salad is something only healthy people eat.
  • Add the chickpeas at the very end, not five minutes before serving, so they stay crispy.
03 -
  • If you have time, toast your own sunflower seeds in a dry pan until they smell nutty—store-bought toasted never quite hits the same.
  • The dressing is forgiving, but taste it before it goes on the salad so you can adjust the vinegar or mustard to your preference.
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