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Crispy Roasted Chickpea and Kale Salad Bowl

Crispy Roasted Chickpea and Kale Salad Bowl
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This Crispy Roasted Chickpea and Kale Salad Bowl combines crunchy, flavorful chickpeas with fresh kale and a zesty dressing for a nutritious and satisfying meal.

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
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled feta cheese (optional)
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini
  • 1 teaspoon maple syrup
  • 2 tablespoons water

Instructions

  1. Preheat oven to 400°F (200°C). Pat chickpeas dry with a towel.
  2. In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper.
  3. Spread chickpeas on a baking sheet and roast for 25-30 minutes, shaking halfway, until crispy.
  4. While chickpeas roast, massage chopped kale with a small pinch of salt until tender (about 2-3 minutes).
  5. In a small bowl, whisk together lemon juice, tahini, maple syrup, and water to make the dressing.
  6. In a large bowl, combine kale, cherry tomatoes, and red onion. Drizzle with dressing and toss to coat.
  7. Once chickpeas are roasted, let them cool slightly and add to the salad.
  8. Top with crumbled feta cheese if desired and serve immediately.

Notes

For extra crunch, add toasted pumpkin seeds or almonds; this salad is excellent served with warm pita bread or grilled chicken.

Find it online: https://wayofmama.com/crispy-roasted-chickpea-and-kale-salad-bowl/