Warm Kale Crispy Chickpeas (Print Version)

Vibrant kale combined with crispy chickpeas and lemon dressing for a flavorful, nutritious meal.

# What You Need:

→ Crispy Chickpeas

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

→ Salad

08 - 1 large bunch (about 8 cups) curly kale, stems removed, leaves torn
09 - 1 tbsp olive oil
10 - 1/4 tsp sea salt

→ Lemon Dressing

11 - 3 tbsp extra-virgin olive oil
12 - 2 tbsp freshly squeezed lemon juice
13 - 1 tsp Dijon mustard
14 - 1 tsp maple syrup or honey
15 - 1 small garlic clove, finely minced
16 - Salt and pepper to taste

→ Optional Garnishes

17 - 1/4 cup toasted sunflower seeds
18 - 1/4 cup grated vegan parmesan or regular parmesan (optional)

# How To Make:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper in a bowl. Spread in a single layer on the prepared baking sheet.
03 - Roast chickpeas for 20 to 25 minutes, shaking the pan halfway through, until golden and crisp. Set aside to cool slightly.
04 - Place kale leaves in a large bowl. Add olive oil and salt. Massage with your hands for 2 to 3 minutes until leaves turn bright green and become tender.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper until emulsified.
06 - Pour the dressing over the massaged kale and toss thoroughly to coat all leaves evenly.
07 - Top the dressed kale with the warm crispy chickpeas and optional garnishes. Serve immediately.

# Expert Advice:

01 -
  • Those chickpeas get impossibly crispy in the oven, almost like little savory popcorn that makes you want to eat the whole batch before the salad is even ready.
  • It's genuinely filling enough to be lunch, but light enough that you don't feel sluggish afterward.
  • Everything comes together in under 45 minutes, including cleanup time if you're being honest.
02 -
  • The chickpeas must be completely dry before roasting, moisture is the enemy of crispiness.
  • Don't dress the kale more than 15 minutes before serving or it will start to soften and wilt.
  • The dressing is best when the ingredients are room temperature, it emulsifies more easily that way.
03 -
  • Roast your chickpeas on a cooler day when your oven won't heat up your kitchen, or roast them in advance and store them in an airtight container for up to two days.
  • Add roasted sweet potato chunks, avocado slices, or grilled chicken if you want to turn this into a more substantial meal, it takes the salad from side dish to main event.
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