Warm Kale with Crispy Chickpeas (Print Version)

Tender massaged kale tossed with crisp roasted chickpeas and zesty lemon dressing for a hearty, fresh meal.

# Ingredient List:

→ 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 curly kale (about 8 cups), stems removed, 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 pepper to taste

→ Optional Garnishes

17 - 1/4 cup toasted sunflower seeds
18 - 1/4 cup grated vegan parmesan or regular parmesan (optional)

# Recipe Steps:

01 - Preheat oven to 400°F and 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 evenly on the baking sheet.
03 - Roast chickpeas for 20 to 25 minutes, shaking the pan halfway through, until golden and crisp. Allow to cool slightly.
04 - Place kale in a large bowl. Add olive oil and salt. Massage with hands for 2 to 3 minutes until kale is tender and bright green.
05 - Whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper in a small bowl.
06 - Pour dressing over massaged kale and toss thoroughly to coat.
07 - Top the kale with warm crispy chickpeas and optional garnishes. Serve immediately.

# Expert Suggestions:

01 -
  • It's filling enough to be your whole meal, but light enough that you won't feel sluggish afterward.
  • The roasted chickpeas get incredibly crispy and actually taste like something you'd crave, not like you're being virtuous.
  • You can have it on the table in less than an hour, even if you're not rushing.
02 -
  • Don't skip drying the chickpeas—wet ones will steam rather than crisp, and the whole point is that satisfying crunch.
  • The massaging of the kale actually breaks down the cell structure and makes it digestible, not just a texture preference.
  • Serve this immediately after putting the chickpeas on top, because they soften as they sit in the dressing.
03 -
  • Shake the chickpeas halfway through roasting so they cook evenly and get crispy all over, not just on one side.
  • Make the dressing while the kale is roasting so you can pour it over the warm greens the moment they're ready.
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