Warm Kale Crispy Chickpeas (Printable)

Tender kale combined with crunchy chickpeas and lemon dressing for a flavorful, nutrient-rich 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 curly kale (about 8 cups), stems removed and 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 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 in a bowl.
03 - Spread chickpeas on the baking sheet in a single layer. Roast for 20–25 minutes, shaking the pan halfway through, until golden and crispy. Set aside to cool slightly.
04 - Place kale leaves in a large bowl. Add olive oil and salt. Massage with hands for 2–3 minutes until kale turns bright green and tender.
05 - Whisk olive oil, lemon juice, Dijon mustard, maple syrup or honey, minced garlic, salt, and pepper in a small bowl until combined.
06 - Pour dressing over massaged kale and toss thoroughly to coat evenly.
07 - Top salad with warm crispy chickpeas and optional garnishes. Serve immediately.

# Expert Advice:

01 -
  • It comes together in 40 minutes total and actually tastes better when you don't overthink it.
  • The crispy chickpeas give you that satisfying crunch that makes eating greens feel like a treat, not an obligation.
  • It's naturally vegan and gluten-free, so you're not sacrificing flavor for dietary preferences.
02 -
  • Drying the chickpeas completely is what separates crispy from chewy—don't skip the towel step even if it feels fussy.
  • The salad is best served warm or at room temperature; it loses something if you refrigerate it and eat it cold.
03 -
  • Shake the chickpea pan halfway through roasting—it ensures even crisping and means none get left pale and soft on the bottom.
  • If your kale is particularly thick or tough, massage it longer; there's no such thing as over-working it at this stage.
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