Warm Kale Crispy Chickpeas (Print Version)

Tender massaged kale tossed with roasted chickpeas and a bright lemon dressing for a hearty, fresh dish.

# Components:

→ 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

# Preparation Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper in a bowl.
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 crisp. Let cool slightly.
04 - Place kale leaves in a large bowl. Add 1 tbsp olive oil and 1/4 tsp salt. Massage with hands for 2 to 3 minutes until leaves brighten and soften.
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 with warm roasted chickpeas and optional garnishes. Serve immediately.

# Expert Advice:

01 -
  • Those crispy chickpeas are genuinely addictive, with a flavor that works whether you're eating alone or feeding people.
  • The kale transforms from tough to tender in your hands, and you'll understand why massaging it matters the moment you taste the difference.
  • It's one of those rare salads that tastes better warm, which means you can actually make it ahead without everything getting soggy.
02 -
  • Wet chickpeas will never crisp no matter how long they roast—dry them thoroughly or you'll end up frustrated and eating soft legumes instead of crunchy ones.
  • Don't dress the kale more than an hour before serving, or it'll start to weep; the salad stays fresh much longer than it tastes good if it sits too long in dressing.
03 -
  • Make double the chickpea batch and store them in an airtight container for three days—they're brilliant on grain bowls, in tacos, or straight from the fridge as a snack.
  • If your kale is tough or older, massage it even longer; there's no such thing as over-massaging kale, and older leaves need the extra work to become tender.
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