Description
A simple salad featuring crispy roasted chickpeas and fresh kale.
Ingredients
Scale
- 1 (15-ounce) can chickpeas, rinsed and dried
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cumin
- 1 bunch kale, stems removed and chopped
- 1/4 cup olive oil (for dressing)
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/4 cup shaved Parmesan cheese (optional)
- 1/4 cup toasted slivered almonds
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the dried chickpeas with 1 tablespoon olive oil, salt, pepper, and cumin on a baking sheet.
- Roast the chickpeas for 20 to 25 minutes, shaking the pan halfway through, until crispy. Set aside to cool.
- In a large bowl, whisk together the 1/4 cup olive oil, lemon juice, Dijon mustard, and minced garlic for the dressing.
- Add the chopped kale to the bowl. Massage the dressing into the kale with your hands for 2 to 3 minutes until the kale softens slightly.
- Add the cooled crispy chickpeas, Parmesan cheese (if using), and slivered almonds to the salad.
- Toss gently to combine all ingredients. Serve immediately.
Notes
- Dry the chickpeas thoroughly before roasting for maximum crispiness.
- You can substitute sunflower seeds for almonds if you prefer.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3
- Sodium: 400
- Fat: 30
- Saturated Fat: 4
- Unsaturated Fat: 26
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 10
- Protein: 15
- Cholesterol: 5
Keywords: crispy chickpea, kale salad, roasted chickpeas, healthy salad, vegetarian lunch