Warm Kale Crisp Chickpeas (Printable Version)

Vibrant kale with crunchy chickpeas and lemon dressing for a flavorful, nutrient-packed dish.

# What You Need:

→ 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 black pepper, to taste

→ Optional Garnishes

17 - 1/4 cup toasted sunflower seeds
18 - 1/4 cup grated vegan or regular parmesan (optional)

# How To Make:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the baking sheet.
03 - Roast chickpeas for 20 to 25 minutes, shaking the pan halfway through, until golden and crispy. Remove and let cool slightly.
04 - Place kale leaves in a large bowl. Add olive oil and salt. Massage the kale with your hands for 2 to 3 minutes until vibrant and tender.
05 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper.
06 - Pour the dressing over the massaged kale and toss thoroughly to combine.
07 - Top the dressed kale with warm crispy chickpeas and optional garnishes. Serve immediately.

# Expert Tips:

01 -
  • The warm chickpeas soften the kale just enough while staying impossibly crispy, creating this perfect textural contrast.
  • You can make it vegan or not, dress it up or keep it simple, and it works for lunch, dinner, or meal prep.
02 -
  • Drying those chickpeas is the difference between crispy and disappointing—skip this step once and you'll never forget it.
  • Massage your kale like you mean it; rushed kale stays tough and bitter, but a few minutes of real effort transforms it completely.
03 -
  • Use a food processor pulse to mince your garlic if your knife skills aren't sharp—unevenly minced garlic creates harsh bites in the dressing.
  • The dressing is emulsified by the mustard, so whisking actually matters; take thirty seconds to really build it rather than just stirring.
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