Warm Kale with Crispy Chickpeas (Printable)

Tender kale and crunchy roasted chickpeas tossed in a zesty lemon dressing for a vibrant, hearty meal.

# Ingredient List:

→ 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)

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat chickpeas dry with a clean towel. Toss chickpeas with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread in a single layer on the baking sheet.
02 - Roast chickpeas for 20 to 25 minutes, shaking the pan halfway through, until golden and crisp. Remove and set aside to cool slightly.
03 - Place kale leaves in a large bowl. Add olive oil and salt. Massage kale with your hands for 2 to 3 minutes until bright green and tender.
04 - Whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper in a small bowl.
05 - Pour dressing over the massaged kale and toss well to coat. Top the salad with warm roasted chickpeas and optional garnishes. Serve immediately.

# Expert Advice:

01 -
  • The crispy chickpeas stay crunchy even after dressing touches the salad, so you get real texture instead of soggy leaves.
  • It actually fills you up—the protein and fiber keep you satisfied for hours, not reaching for snacks by 3 p.m.
  • Everything happens in under 40 minutes, and most of that is just the oven doing the work while you sit down.
02 -
  • Those chickpeas will absorb moisture from the salad dressing if you let them sit too long, so add them right before serving if you want to keep them truly crispy.
  • Massaging the kale isn't just a cute cooking term—it genuinely tenderizes the leaves and helps them absorb dressing better, transforming the eating experience entirely.
  • A squeeze of fresh lemon juice makes more difference than you'd expect; it's what separates a good dressing from one that tastes alive and bright.
03 -
  • If you're making this ahead, keep the dressing separate and add it just before serving so the kale stays crispy and the chickpeas don't absorb too much moisture.
  • Taste the dressing before it touches the salad—this is where you catch if it needs more salt, acid, or sweetness, rather than fixing it after everything is mixed.
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