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Kale Salad with Roasted Chickpeas

Kale Salad with Roasted Chickpeas
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Discover the fresh, crunchy flavors of Kale Salad with Roasted Chickpeas, a healthy, tasty twist perfect for any meal or snack. This vibrant salad combines nutrient-packed kale with the satisfying crunch and protein punch of roasted chickpeas, all tossed in a zesty lemon and olive oil dressing. Ideal as a quick lunch, side dish, or snack, this recipe is easy to prepare, delicious, and packed with wholesome goodness.

Ingredients

Scale

Main Ingredients

  • 4 cups fresh kale (curly or dinosaur), washed and chopped
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil (divided)
  • 1 teaspoon lemon juice (plus more to taste)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • Black pepper, to taste

Optional Extras

  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled feta or goat cheese
  • Toasted almonds or walnuts, for garnish
  • Toasted pumpkin seeds or hemp seeds, for garnish
  • Fresh herbs like parsley or cilantro, for garnish

Instructions

  1. Prepare the Chickpeas: Drain and rinse your chickpeas well. Toss them with 1 tablespoon olive oil, garlic powder, smoked paprika, salt, and pepper. Spread chickpeas evenly on a baking sheet. Roast at 400°F (200°C) for 20 to 30 minutes until golden and crunchy, shaking the pan halfway through for even cooking.
  2. Prepare the Kale: Remove tough stems from the kale and finely chop the leaves. Massage kale gently with 1 tablespoon olive oil and lemon juice until it softens slightly and brightens in color. This enhances texture and flavor absorption.
  3. Assemble the Salad: In a large bowl, combine the massaged kale with the roasted chickpeas. Add optional extras like sliced red onion or cherry tomatoes to add color and freshness.
  4. Dress and Toss: Whisk together olive oil, lemon juice, salt, and pepper until emulsified. Pour the dressing over the salad and toss well to coat every bite evenly with the tangy dressing.
  5. Garnish and Serve: Top with your choice of nuts, seeds, or cheese if desired. Serve immediately to enjoy the crisp kale and crunchy chickpeas at their best texture.

Notes

  • Massage the kale to soften the fibrous leaves and help them absorb dressing better.
  • Use freshly ground spices for more flavorful roasted chickpeas.
  • Roast chickpeas in a single layer to ensure maximum crunchiness.
  • Prepare chickpeas ahead of time and store in an airtight container for quick salad assembly.
  • Adjust dressing by adding more lemon juice or olive oil to suit your taste preferences.
  • Store leftover kale salad and chickpeas separately to maintain texture and freshness up to 3 days in the fridge.
  • Reheat roasted chickpeas in a toaster oven or skillet rather than microwave to keep them crunchy.

Nutrition

Keywords: Kale salad, roasted chickpeas, healthy salad, crunchy salad, vegetarian, gluten free, quick salad, plant-based protein

Find it online: https://gourmetglazing.com/kale-salad-with-roasted-chickpeas/