Warm Kale with Crispy Chickpeas (Printable)

Tender kale combined with crunchy roasted chickpeas and tangy lemon dressing for a hearty dish.

# What Goes In:

→ 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)

# How to Make It:

01 - Preheat 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, salt, and pepper; spread evenly on prepared sheet.
03 - Roast chickpeas 20–25 minutes, shaking pan halfway through, until golden and crispy. Allow to cool slightly.
04 - Combine kale, olive oil, and sea salt in a large bowl. Massage leaves with hands for 2–3 minutes until bright green and tender.
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 to coat evenly.
07 - Top dressed kale with warm crispy chickpeas and optional garnishes. Serve immediately.

# Expert Advice:

01 -
  • The chickpeas get so crispy and golden that you'll find yourself sneaking bites straight from the baking sheet before the salad is even assembled.
  • Massaging the kale turns it from tough and bitter into something silky that actually feels good to eat, not like punishment.
  • It comes together in under 40 minutes and tastes like you spent way more effort than you actually did.
02 -
  • The chickpeas must be completely dry before roasting or they'll steam instead of crisping—this was a hard-won discovery after my first batch turned out chewy instead of crunchy.
  • Don't dress the kale more than an hour before serving or it'll become soggy and lose that tender-but-still-textured quality that makes it special.
03 -
  • Toasted sunflower or pumpkin seeds add a layer of crunch that makes every bite feel intentional, and they're easier to keep on hand than nuts.
  • Don't skip the step of whisking the dressing together separately—it ensures the flavors are balanced before they touch the kale, so you can taste as you go.
Return