Warm Kale Crunchy Chickpeas (Print)

Tender kale leaves dressed with a lemony zing, complemented by golden roasted chickpeas for added texture.

# What You Need:

→ Crispy Chickpeas

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

→ Salad

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

→ Lemon Dressing

11 - 3 tablespoons extra-virgin olive oil
12 - 2 tablespoons freshly squeezed lemon juice
13 - 1 teaspoon Dijon mustard
14 - 1 teaspoon maple syrup or honey
15 - 1 small garlic clove, finely minced
16 - Salt and black 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 the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas dry using a clean towel. Toss them in a bowl with olive oil, smoked paprika, cumin, garlic powder, sea salt, and black pepper until evenly coated.
03 - Spread chickpeas in a single layer on the baking sheet. Roast for 20 to 25 minutes, shaking the pan halfway through, until golden and crunchy. Remove and let cool slightly.
04 - Place kale leaves into a large bowl. Add olive oil and sea salt. Massage the kale with your hands for 2 to 3 minutes until the leaves become bright green and tender.
05 - Combine extra-virgin olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and black pepper in a small bowl. Whisk until emulsified.
06 - Pour the dressing over the massaged kale and toss thoroughly to ensure even coating.
07 - Top the dressed kale with the warm roasted chickpeas and optional garnishes. Serve immediately.

# Helpful Hints:

01 -
  • It's genuinely filling without feeling heavy, which means you won't be hungry again in an hour.
  • The contrast between tender kale and crunchy chickpeas is oddly addictive.
  • One bowl covers your protein, greens, and healthy fats, so you're not juggling multiple dishes.
02 -
  • Wet chickpeas will never crisp, no matter how hot your oven is—dry them like your life depends on it.
  • If you dress the salad more than 15 minutes before eating, the kale will continue softening and the leaves might get limp by the time you serve it.
03 -
  • Toast your sunflower seeds in a dry pan for 2 minutes before adding them; the flavor difference is noticeable and worth those 120 seconds.
  • If your Dijon mustard has been in the fridge too long, it might be too intense—start with half a teaspoon and add more if needed.
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