Kale Salad Roasted Chickpeas (Printable)

Tender kale combined with roasted chickpeas, fresh veggies, and a zesty dressing for a nourishing, crunchy dish.

# 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 curly kale (about 8 cups), stems removed, leaves 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

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat chickpeas dry then toss with olive oil, smoked paprika, cumin, garlic powder, cayenne if using, and sea salt. Spread evenly on prepared sheet.
02 - Roast chickpeas for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy. Remove and let cool slightly.
03 - Place chopped kale in a large bowl. Add olive oil, lemon juice, and salt. Massage with clean hands for 2 to 3 minutes until tender and volume reduces.
04 - Add grated carrot, thinly sliced red onion, and toasted sunflower seeds to the massaged kale. Toss gently to combine.
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 until emulsified.
06 - Drizzle dressing over the salad mixture and toss thoroughly. Top with roasted chickpeas immediately before serving to retain crispness.

# Recipe Expert Tips:

01 -
  • The contrast between creamy-soft kale and shatteringly crisp chickpeas is pure magic, and it actually keeps for days without getting soggy.
  • It's endlessly flexible—swap any vegetable in your produce drawer and it still tastes incredible.
  • You'll feel genuinely energized after eating it, not guilty or deprived.
02 -
  • Wet chickpeas will never crisp up, no matter how long you roast them—the drying step is sacred and not a shortcut.
  • The kale massaging isn't just tenderizing; it's developing flavor by breaking down cell walls and releasing sweetness you didn't know was there.
  • Add the chickpeas at the very end, never before, because they'll soften within minutes and ruin the entire point of the recipe.
03 -
  • Make the dressing in a jar and shake it instead of whisking—it emulsifies better and is easier to drizzle and store.
  • If you somehow make this and have leftover salad the next day, don't add new chickpeas to yesterday's bowl; instead, make a fresh batch and use it as a topping to revive the whole thing.
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