Kale Salad Roasted Chickpeas (Printable Version)

Tender kale massaged with lemon and olive oil, topped with crunchy, spiced roasted chickpeas and seeds.

# Ingredient List:

→ Roasted Chickpeas

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

→ Salad

08 - 1 large bunch (about 8 cups) curly kale, stems removed and finely chopped
09 - 2 tbsp olive oil
10 - 1 tbsp fresh lemon juice
11 - 1/4 tsp sea salt
12 - 1 medium carrot, peeled and grated
13 - 1/2 small red onion, thinly sliced
14 - 1/4 cup toasted sunflower seeds

→ Dressing

15 - 3 tbsp extra virgin olive oil
16 - 1 tbsp apple cider vinegar
17 - 1 tbsp Dijon mustard
18 - 1 tsp maple syrup or honey
19 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat the chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, cumin, garlic powder, cayenne pepper if using, and sea salt.
03 - Spread the chickpeas evenly on the baking sheet and roast for 25 to 30 minutes, shaking the pan halfway through until golden and crispy. Set aside to cool.
04 - Place the chopped kale in a large bowl. Add olive oil, lemon juice, and sea salt. Massage the kale gently with your hands for 2 to 3 minutes until tender and reduced in volume.
05 - Add the grated carrot, thinly sliced red onion, and toasted sunflower seeds to the massaged kale. Toss gently.
06 - In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, and freshly ground black pepper.
07 - Drizzle the dressing over the salad and toss to coat evenly.
08 - Top the salad with roasted chickpeas just before serving to maintain crunchiness.

# Expert Tips:

01 -
  • Crispy roasted chickpeas turn something normally soft and creamy into addictively crunchy, and they stay that way if you add them right before eating.
  • Massaging kale with oil and lemon transforms it from tough and bitter into something silky and actually pleasant to chew.
  • This holds up beautifully in the fridge, making it perfect for meal prep when you want something that tastes fresh hours later.
02 -
  • If you make this more than an hour ahead, hold the chickpeas separately and add them just before eating, or they'll absorb moisture and lose that essential crunch.
  • The massaging step actually matters—it's not just tactile enjoyment, the pressure and time soften the kale's fibers so it becomes edible raw without tasting bitter or tough.
  • Don't skip rinsing the chickpeas; that starchy liquid coating is what prevents them from ever getting truly crispy in the oven.
03 -
  • If you want to meal prep this for the whole week, massage the kale with just the oil and lemon juice, prep all your vegetables, keep the chickpeas in a separate container, and make the dressing fresh the morning you want to eat—everything stays crisp and fresh this way.
  • Swap the sunflower seeds for pumpkin seeds, almonds, or even candied walnuts if you want different flavor notes; the salad is flexible and forgiving.
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