Kale Salad Roasted Chickpeas (Printable)

A nutrient-rich kale dish featuring tender leaves and crispy spiced chickpeas for a fresh, satisfying meal.

# What you need:

→ Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1½ tbsp olive oil
03 - ½ tsp smoked paprika
04 - ½ tsp ground cumin
05 - ¼ tsp garlic powder
06 - ¼ tsp cayenne pepper (optional)
07 - ½ tsp sea salt

→ Salad

08 - 1 large bunch (about 8 cups) curly kale, stems removed and finely chopped
09 - 2 tbsp olive oil
10 - 1 tbsp fresh lemon juice
11 - ¼ tsp 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 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

# Directions:

01 - Set the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat the chickpeas dry with a clean towel. Toss them with olive oil, smoked paprika, cumin, garlic powder, cayenne pepper if using, and sea salt. Arrange in a single layer on the baking sheet.
03 - Roast chickpeas for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy. Set aside 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, sliced red onion, and toasted sunflower seeds to the massaged kale, mixing gently.
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 to combine thoroughly.
08 - Top the dressed salad with the roasted chickpeas just before serving to maintain crispness.

# Expert Advice:

01 -
  • Those crispy roasted chickpeas are addictive enough that you'll find yourself eating them straight from the container.
  • The whole thing comes together in under 45 minutes and tastes like you spent way more effort than you actually did.
  • It's genuinely filling without making you feel heavy, the kind of meal that powers you through the afternoon.
02 -
  • Those roasted chickpeas will keep their crunch for maybe an hour once they cool, so either make them right before serving or toss them in just at the table.
  • The kale massage isn't optional—it's what turns raw leaves into something that actually wants to hold dressing instead of rejecting it.
  • A good Dijon mustard in the dressing acts as an emulsifier, keeping the oils from separating and making the whole thing taste more cohesive.
03 -
  • Don't skip drying the chickpeas—even 30 seconds with a clean towel changes everything about how they crisp up in the oven.
  • If your red onion feels too sharp, soak the slices in ice water for 10 minutes while your chickpeas roast to mellow the bite without losing the flavor.
Return