Description
A nutritious kale salad topped with spicy roasted chickpeas for added texture and flavor.
Ingredients
Scale
- 1 bunch kale, stems removed and chopped
- 1 (15-ounce) can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 cup red onion, thinly sliced
- 1/2 cup shredded carrots
- 1/4 cup pumpkin seeds
- 2 tablespoons lemon juice
- 1 tablespoon olive oil (for dressing)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon maple syrup
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the rinsed chickpeas with 1 tablespoon of olive oil, smoked paprika, cayenne pepper, and salt on a baking sheet.
- Roast the chickpeas for 20 to 25 minutes, shaking the pan halfway through, until crisp. Set aside to cool.
- In a large bowl, place the chopped kale. Pour the lemon juice over the kale and massage it with your hands for 2 minutes until the kale softens slightly.
- Add the sliced red onion and shredded carrots to the kale.
- In a small bowl, whisk together the 1 tablespoon of olive oil, Dijon mustard, and maple syrup for the dressing.
- Pour the dressing over the kale mixture and toss to coat everything evenly.
- Top the salad with the roasted spicy chickpeas and pumpkin seeds before serving.
Notes
- You can substitute kale with spinach or romaine lettuce if preferred.
- For a creamier dressing, add 1 teaspoon of tahini.
- Store leftover roasted chickpeas in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8
- Sodium: 350
- Fat: 25
- Saturated Fat: 3
- Unsaturated Fat: 22
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 14
- Protein: 16
- Cholesterol: 0
Keywords: kale salad, spicy chickpeas, healthy salad, vegan lunch, roasted chickpeas, vegetable salad