Warm Kale with Crispy Chickpeas (Print)

Tender kale dressed in lemon with crunchy roasted chickpeas and optional seeds or parmesan.

# 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 curly kale (about 8 cups), 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)

# Directions:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Dry the chickpeas with a clean towel, then toss with olive oil, smoked paprika, ground cumin, garlic powder, sea salt, and black pepper. Spread evenly on the prepared baking sheet.
03 - Roast the chickpeas for 20 to 25 minutes, shaking the pan halfway through, until golden and crisp. Remove and let cool slightly.
04 - Place kale leaves in a large bowl. Add olive oil and sea salt, then massage for 2 to 3 minutes until the leaves soften and brighten in color.
05 - In a small bowl, whisk together extra-virgin 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 coat all the leaves.
07 - Top the dressed kale with warm crispy chickpeas and, if desired, sprinkle with toasted sunflower seeds and grated parmesan. Serve immediately.

# Chef Secrets:

01 -
  • The chickpeas get so crispy and crunchy that they feel almost sinful, yet they're just roasted legumes doing their thing.
  • Massaging kale might sound strange until you do it and realize how tender and almost creamy it becomes without any cream at all.
  • This comes together in under 40 minutes and tastes like you spent the whole afternoon thinking about it.
02 -
  • Drying the chickpeas is non-negotiable if you want them crispy; any lingering moisture will make them chewy instead of crunchy.
  • Don't dress the kale until right before serving if you're making it ahead, or it will wilt and turn into something closer to cooked greens.
03 -
  • Shake the pan of chickpeas halfway through roasting so they brown evenly on all sides and nobody ends up with a sad pale one.
  • If your lemon feels hard, roll it on the counter with your palm before cutting it open and you'll get more juice out of it.
Back