Warm Kale Crispy Chickpeas (Print Version)

Tender massaged kale paired with crispy chickpeas and a tangy lemon dressing for a hearty delight.

# What You'll 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 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:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat the chickpeas dry with a clean towel. Toss them in a bowl with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper.
03 - Spread chickpeas evenly on the baking sheet and roast for 20–25 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, then massage with your hands for 2–3 minutes until the leaves become bright green and tender.
05 - Whisk together olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper in a small bowl.
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 -
  • Those chickpeas get so crispy they're addictive—the kind of crunch that makes you reach for just one more bite.
  • Massaging the kale takes minutes but transforms it from tough and bitter into something tender and almost sweet.
  • It comes together in under 40 minutes and actually tastes better than things you'd pay twice the price for.
02 -
  • If your chickpeas don't get crispy, they weren't dry enough before roasting—learn that lesson once and you'll never skip the towel again.
  • Massage the kale before adding dressing, not after, or it won't break down properly and you'll end up with a tougher salad.
03 -
  • If you want the chickpeas extra crispy, separate out any that look too soft and give them another 5 minutes while the rest cool—they'll keep getting crunchier as they cool down.
  • A squeeze of fresh lemon over the finished salad right before eating adds a final brightness that ties everything together.
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