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Kale Salad with Roasted Chickpeas

Kale Salad with Roasted Chickpeas
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Kale Salad with Roasted Chickpeas is a vibrant, nutritious salad that combines the hearty texture of crispy roasted chickpeas with the robust, slightly bitter kale leaves. It’s packed with fiber, protein, and vitamins, making it an ideal healthy lunch, dinner, or side dish. Easy to prepare and customizable with various add-ins and dressings, this salad is a flavorful powerhouse perfect for any occasion.

Ingredients

Scale

Main Ingredients

  • 4 cups fresh curly kale, stems removed and chopped
  • 1 can (15 oz) chickpeas, drained, rinsed, and dried
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder (or 1 clove fresh garlic, minced)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons fresh lemon juice

Optional Add-Ins

  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup diced red onion
  • 1/4 cup crumbled feta cheese (or vegan parmesan/nutritional yeast for vegan option)
  • Toasted walnuts or pumpkin seeds, for extra crunch (optional)

Optional Variations

  • Smoked paprika or cayenne pepper for spicy roasted chickpeas
  • Balsamic vinegar or tahini-based dressing as alternative dressings
  • Mix kale with baby spinach or arugula for a milder flavor

Instructions

  1. Prepare the Chickpeas: Drain and rinse canned chickpeas thoroughly, then pat them dry with a clean towel to remove excess moisture. This is key for crispy chickpeas.
  2. Roast the Chickpeas: Preheat oven to 400°F (200°C). Toss the dried chickpeas with olive oil, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 25 to 30 minutes, shaking the pan halfway through for even crisping.
  3. Prep the Kale: Wash kale thoroughly and remove tough stems. Chop or tear into bite-sized pieces. Massage the kale gently with a pinch of salt and some lemon juice until leaves soften and become more flavorful.
  4. Assemble the Salad: In a large bowl, combine massaged kale with optional add-ins such as cherry tomatoes, red onion, and feta cheese. Top with warm roasted chickpeas for crunch.
  5. Dress and Toss: Drizzle fresh lemon juice and a little extra virgin olive oil over the salad. Toss gently to combine flavors. Adjust seasoning with salt and pepper to taste before serving.

Notes

  • Pat chickpeas dry thoroughly before roasting for maximum crispiness.
  • Massaging kale softens the leaves and reduces bitterness, enhancing flavor and texture.
  • Serve the salad soon after assembling to keep roasted chickpeas crunchy.
  • Use freshly squeezed lemon juice for the best bright, fresh flavor.
  • Customize salad with fresh herbs like parsley or cilantro to elevate freshness.
  • Store leftover kale salad and roasted chickpeas separately to maintain texture; combine just before serving.
  • Reheat roasted chickpeas alone in the oven to restore crunch; avoid microwaving.
  • Freezing is not recommended as texture and freshness deteriorate upon thawing.

Nutrition

Keywords: kale salad, roasted chickpeas, healthy salad, plant-based, vegan option, gluten free, easy salad, nutritious salad, crunchy salad

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