Warm Kale with Crispy Chickpeas (Printer version)

Tender kale tossed with olive oil, topped with crispy roasted chickpeas and a tangy lemon dressing.

# What You'll 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 curly kale, about 8 cups, stems removed and 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 or regular parmesan

# Directions:

01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a kitchen towel. Toss with olive oil, smoked paprika, cumin, garlic powder, sea salt, and black pepper in a bowl. Spread evenly on the baking sheet.
03 - Bake chickpeas for 20 to 25 minutes, shaking the pan halfway through, until golden and crispy. Let cool slightly.
04 - Place torn kale in a large bowl. Add olive oil and sea salt. Massage with hands for 2 to 3 minutes until leaves soften and deepen in color.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper.
06 - Pour dressing over the massaged kale and toss thoroughly to combine.
07 - Top the salad with warm roasted chickpeas and optional garnishes. Serve immediately.

# Expert Advice:

01 -
  • The crispy chickpeas add a satisfying crunch that makes you feel like you're eating something indulgent, even though it's completely plant-based.
  • Massaging kale by hand is oddly meditative and turns it from bitter to silky in just minutes.
  • The whole thing comes together in 40 minutes, so it works for lunch prep or when dinner needs to happen fast.
02 -
  • Wet chickpeas will never crisp up properly, no matter how long you roast them—this was a hard lesson learned through several batches of disappointment.
  • Adding the warm chickpeas last second keeps them crunchy; if you mix them in too early, they soften and lose their whole purpose.
03 -
  • Toast your own sunflower seeds in a dry pan for two minutes if you have them whole—they taste so much better than pre-toasted.
  • A microplane is your friend for garlic; minced finely, it distributes evenly through the dressing without any harsh chunks.
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