Kale Salad Roasted Chickpeas (Printable)

Tender massaged kale combined with spiced roasted chickpeas, fresh veggies, and a zesty dressing.

# What You'll Need:

→ Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1.5 tbsp olive oil
03 - 0.5 tsp smoked paprika
04 - 0.5 tsp ground cumin
05 - 0.25 tsp garlic powder
06 - 0.25 tsp cayenne pepper (optional)
07 - 0.5 tsp sea salt

→ Salad

08 - 1 large bunch curly kale (about 8 cups), stems removed and finely chopped
09 - 2 tbsp olive oil
10 - 1 tbsp fresh lemon juice
11 - 0.25 tsp sea salt
12 - 1 medium carrot, peeled and grated
13 - 0.5 small red onion, thinly sliced
14 - 0.25 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

# How-To Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pat chickpeas dry and toss with olive oil, smoked paprika, cumin, garlic powder, cayenne pepper if using, and sea salt. Spread evenly on the baking sheet.
02 - Roast chickpeas for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy. Remove and set aside to cool slightly.
03 - Place chopped kale in a large bowl. Add olive oil, lemon juice, and sea salt. Massage with clean hands for 2 to 3 minutes until leaves soften and reduce in volume.
04 - Add grated carrot, sliced red onion, and toasted sunflower seeds to the massaged kale. Toss gently to combine.
05 - In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, and black pepper until emulsified.
06 - Drizzle the dressing over the salad mixture and toss thoroughly to coat all ingredients.
07 - Top the dressed salad with roasted chickpeas immediately before serving to maintain optimal crispness.

# Expert Advice:

01 -
  • Kale transforms from bitter and chewy into something tender and almost buttery when you massage it with your hands—no special equipment needed.
  • Those roasted chickpeas stay crispy through lunch if you add them right before eating, giving you that satisfying crunch every single bite.
  • It's naturally vegan and packed with fiber, so it actually keeps you full instead of leaving you hungry an hour later.
02 -
  • Wet chickpeas will not crisp up in the oven; they'll steam instead and stay chewy, so that towel-drying step is non-negotiable if you want that satisfying crunch.
  • Massaging the kale isn't just for show—the physical action breaks down the cell walls and makes the leaves tender and easier to digest, turning something that feels raw and tough into something silky.
  • Add the chickpeas at the very end, right before eating, because even the thinnest dressing will soften them within 10 or 15 minutes if they sit in the bowl.
03 -
  • Buy extra chickpeas and make double or triple the roasted batch—they're addictive as a snack straight out of the container, and having them ready transforms salads from "I should eat this" to "I'm excited to eat this."
  • If your kale feels thick or very sturdy, add a tiny pinch of sugar to your massage mixture; it helps break down the fibers and makes the whole process faster and easier.
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