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 cumin
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped red onion
- 1/2 cup chopped cucumber
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons lemon juice
- 1 tablespoon olive oil (for dressing)
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Toss the rinsed chickpeas with 1 tablespoon of olive oil, smoked paprika, cumin, and cayenne pepper on a baking sheet.
- Roast the chickpeas for 20 to 25 minutes, shaking the pan halfway through, until crisp. Set aside to cool slightly.
- In a large bowl, place the chopped kale. Pour the lemon juice and 1 tablespoon of olive oil over the kale. Massage the dressing into the kale with your hands for 2 to 3 minutes until the kale softens.
- Add the red onion, cucumber, and feta cheese (if using) to the massaged kale. Toss gently to combine.
- Top the salad with the warm spicy chickpeas just before serving. Season with salt and pepper as needed.
Notes
- For a vegan option, omit the feta cheese or substitute with a vegan alternative.
- You can prepare the chickpeas up to two days in advance and store them in an airtight container at room temperature.
- Massage the kale well to break down the tough fibers, making the salad easier to eat.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Lunch
- Method: Baking and Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5
- Sodium: 350
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 12
- Protein: 15
- Cholesterol: 10
Keywords: kale salad, spicy chickpeas, healthy salad, roasted chickpeas, vegetarian lunch