Crispy Roasted Chickpea and Kale Salad Bowl
A vibrant and healthy salad bowl featuring crispy roasted chickpeas and fresh kale, tossed with a zesty lemon dressing for a satisfying and nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 4 cups kale, stems removed and chopped
- 1/4 cup red onion, thinly sliced
- 1/2 cup cherry tomatoes, halved
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss the chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread the chickpeas in a single layer on the prepared baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until crispy.
- While the chickpeas roast, massage the chopped kale with a pinch of salt for 2-3 minutes until softened.
- In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, and honey to make the dressing.
- In a large bowl, combine the massaged kale, red onion, cherry tomatoes, and roasted chickpeas.
- Pour the dressing over the salad and toss well to combine.
- Top with crumbled feta cheese if using and serve immediately.
Notes
For extra protein, add some grilled chicken or tofu. This salad is also great served chilled the next day.