Kale Salad with Chickpeas (Printable)

A vibrant salad featuring tender kale, roasted chickpeas, carrot, and sunflower seeds with a zesty dressing.

# What You'll Need:

→ Roasted Chickpeas

01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1½ tbsp olive oil
03 - ½ tsp smoked paprika
04 - ½ tsp ground cumin
05 - ¼ tsp garlic powder
06 - ¼ tsp cayenne pepper (optional)
07 - ½ tsp sea salt

→ Salad

08 - 1 large bunch (about 8 cups) curly kale, stems removed and leaves finely chopped
09 - 2 tbsp olive oil
10 - 1 tbsp fresh lemon juice
11 - ¼ tsp sea salt
12 - 1 medium carrot, peeled and grated
13 - ½ small red onion, thinly sliced
14 - ¼ 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

# How To Make It:

01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - Pat the chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, cumin, garlic powder, cayenne if using, and sea salt until evenly coated.
03 - Spread the chickpeas evenly on the prepared baking sheet and roast for 25 to 30 minutes, shaking the pan halfway through, until golden and crisp. Set aside to cool slightly.
04 - Place the chopped kale in a large bowl. Add olive oil, lemon juice, and sea salt. Massage the kale with clean hands for 2 to 3 minutes until tender and reduced in volume.
05 - Add the grated carrot, thinly sliced red onion, and toasted sunflower seeds to the massaged kale and toss to combine.
06 - Whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, and freshly ground black pepper in a small bowl.
07 - Drizzle the dressing over the salad and toss gently to combine all ingredients.
08 - Top the salad with the roasted chickpeas just before serving to maintain crispness.

# Expert Suggestions:

01 -
  • Those chickpeas are genuinely addictive—crispy on the outside, slightly creamy inside, and you'll catch yourself eating them straight from the bowl.
  • The massage-the-kale step transforms leafy roughness into something buttery and elegant without any cream involved.
  • It's flexible enough for meal prep but feels special enough to serve when people come over.
02 -
  • Timing matters on the chickpeas—if you add them to the salad too early, they lose their crunch within minutes, so warm them in the oven briefly if you're making them ahead.
  • The kale massage is non-negotiable; this isn't just for show, it genuinely makes raw kale palatable and changes how the dressing clings to the leaves.
  • Don't overdress; this salad drinks up liquid, so add dressing gradually and taste as you go, or you'll end up with a soggy mess.
03 -
  • Roast your chickpeas in bulk on a Sunday and store them in an airtight container; they stay crispy for 3-4 days and turn any salad or grain bowl into something special.
  • If you don't have sunflower seeds, toasted pumpkin seeds, slivered almonds, or even candied pecans work beautifully and add their own texture and flavor.
  • This salad pairs beautifully with grilled chicken or baked tofu if you want to make it a full meal, and it's excellent cold straight from the fridge the next day if you keep the chickpeas separate.
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