Kale Salad Roasted Chickpeas (Printable)

Tender massaged kale combined with spiced roasted chickpeas, carrots, and sunflower seeds for a fresh dish.

# Required Ingredients:

→ Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 1/2 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/4 tsp garlic powder
06 - 1/4 tsp cayenne pepper (optional)
07 - 1/2 tsp sea salt

→ Salad

08 - 1 large bunch (about 8 cups) curly kale, stems removed and finely chopped
09 - 2 tbsp olive oil
10 - 1 tbsp fresh lemon juice
11 - 1/4 tsp sea salt
12 - 1 medium carrot, peeled and grated
13 - 1/2 small red onion, thinly sliced
14 - 1/4 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

# Preparation Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, cumin, garlic powder, cayenne (if using), and sea salt. Spread in a single layer on the prepared baking sheet.
03 - Roast chickpeas for 25 to 30 minutes, shaking the pan halfway through, until golden and crispy. Remove from oven and let cool slightly.
04 - 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 become tender and reduce in volume.
05 - Add grated carrot, sliced red onion, and toasted sunflower seeds to the massaged kale. Toss gently to combine.
06 - In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup (or honey), and freshly ground black pepper.
07 - Drizzle dressing over the salad and toss to coat evenly.
08 - Top the salad with roasted chickpeas just before serving to maintain crispness.

# Expert Suggestions:

01 -
  • The roasted chickpeas give you that crispy, salty-spicy element that makes this feel nothing like diet food.
  • Massaging the kale sounds weird until you taste it—suddenly it's tender and almost buttery without any butter.
  • It comes together in under 45 minutes and actually tastes better the next day, so meal prep just became your friend.
  • Naturally vegan and gluten-free, but nobody eating it will feel like they're missing out.
02 -
  • Dry those chickpeas completely before roasting—wet chickpeas will steam and never get crispy, and you'll be disappointed.
  • Massage the kale for the full 2–3 minutes even if your arms get tired; this is what transforms it from tough to tender.
  • Add the chickpeas to the salad only right before serving, or they'll absorb moisture and turn soft and sad.
03 -
  • Make a double batch of roasted chickpeas and keep them on hand—they're perfect for snacking, topping grain bowls, or throwing into soups.
  • If your kale is particularly tough, massage it for the full three minutes and don't rush this step; it's what makes the whole salad work.
  • Whisk your dressing ingredients in a jar instead of a bowl and you can shake it up and store it in the same container, which means one less thing to wash.
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