Warm Kale with Crispy Chickpeas (Printable)

Tender massaged kale with crispy roasted chickpeas and a zesty lemon dressing for a nutrient-packed 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)

# Directions:

01 - Preheat 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, salt, and pepper. Spread on baking sheet in a single layer.
03 - Roast chickpeas for 20 to 25 minutes, shaking pan halfway through, until golden and crisp. Set aside to cool slightly.
04 - Place kale in a large bowl. Add olive oil and sea salt. Massage with hands for 2 to 3 minutes until leaves are bright green and tender.
05 - Whisk olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper in a small bowl until combined.
06 - Pour dressing over massaged kale and toss thoroughly to coat.
07 - Top the dressed kale with warm crispy chickpeas and optional garnishes. Serve immediately.

# Expert Suggestions:

01 -
  • It's a complete meal that comes together faster than ordering delivery, and you actually feel energized afterward.
  • The contrast between crispy chickpeas and tender kale keeps things interesting with every bite.
  • You can make the roasted chickpeas ahead, which means busy weeknights become effortless.
02 -
  • Massaging the kale is not optional—it's what makes it tender enough to actually enjoy eating raw, and you'll feel the leaves change under your hands as it happens.
  • Those chickpeas need to be patted completely dry or they'll steam in the oven instead of crisping, which ruins the whole texture.
03 -
  • Shaking the pan halfway through roasting is the difference between some crispy and all crispy—don't skip it even though it seems fussy.
  • A tiny minced garlic clove in the dressing is more flavorful than garlic powder would be, and it only takes 30 seconds to mince.
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