Warm Kale Crispy Chickpeas (Printable)

Tender kale and crunchy roasted chickpeas tossed in a bright lemon dressing, perfect for a nourishing 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)

# How to Prepare:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a clean towel. Toss them in a bowl with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread evenly on the baking sheet.
03 - Roast chickpeas for 20 to 25 minutes, shaking the pan halfway through, until golden and crisp. Allow to cool slightly.
04 - Place kale leaves in a large bowl. Add olive oil and sea salt. Massage with hands for 2 to 3 minutes until leaves soften and brighten to a vibrant green.
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 the massaged kale and toss to coat thoroughly.
07 - Top the dressed kale with warm crispy chickpeas and optional garnishes. Serve immediately.

# Expert Suggestions:

01 -
  • Those crispy chickpeas are genuinely addictive and turn something nutritious into something you actually want to eat.
  • The whole thing comes together faster than you'd think, making it perfect for when you're hungry but don't want to spend an hour cooking.
  • Massaged kale becomes tender and almost buttery without any of the bitterness that raw kale sometimes has.
02 -
  • Massaging kale isn't just a fancy move—it genuinely transforms raw kale from tough and bitter into something tender and almost pleasant to eat raw.
  • Those chickpeas lose their crispness quickly once they hit the wet dressing, so add them at the very last moment right before serving.
03 -
  • Don't skip drying the chickpeas; any moisture prevents them from crisping, and you'll end up with soft beans instead of snappy ones.
  • Taste the dressing on a piece of kale before pouring it all over—you might want more lemon or garlic depending on your mood that day.
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