Roasted Chickpea and Kale Salad
Experience a delightful combination of flavours and textures with this vibrant Kale and Roasted Chickpea Salad.
Fresh kale leaves are massaged with a zesty Lemon Vinaigrette, while crispy Roasted Chickpea add a satisfying crunch.
Tossed together, this nutritious salad is a perfect balance of brightness and heartiness, ready to tantalize your taste buds.
Prep Time: 15 min
Cooking Time: 1 1/2 hours
- 400 g can chickpeas, drained
- 2 tbsp extra-virgin olive oil
- 1/2 tsp smoked Spanish paprika
- 1/2 teaspoon sea salt
Lemon Vinaigrette Recipe:
- Grated zest of 1 lemon
- 1/2 cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp white wine vinegar
- 1 small garlic clove, crushed
- 1/4 cup freshly grated Parmesan or Pecorino cheese
- 1/2 tsp chilli flakes
- 8 cups kale, ribs removed
Step1: Make the Roasted Chickpea "Croutons"
Preheat the oven to 200°C.
Rinse and thoroughly dry the chickpeas using a clean kitchen towel.
In a mixing bowl, combine the chickpeas, olive oil, smoked Spanish paprika, and sea salt. Toss until the chickpeas are well coated.
Spread the seasoned chickpeas in a single layer on a baking sheet.
Roast in the preheated oven for 25-30 minutes, or until crispy and golden brown.
Stir the chickpeas occasionally for even browning. Remove from the oven and set aside.
Step 2: Prepare the Lemon Vinaigrette
Step 3: Assemble the Kale Salad
In a large salad bowl, add the kale leaves (ribs removed) and drizzle with the prepared lemon vinaigrette.
Massage the vinaigrette into the kale leaves for a few minutes to soften them.
Add the roasted chickpea “croutons” to the salad bowl and toss to combine.
Step 4: Serve and enjoy!
Transfer the kale salad to individual plates or a serving platter.
Garnish with a small wedge of Parmesan or Pecorino cheese.
Enjoy the refreshing and flavorful kale salad with the tangy lemon vinaigrette and crispy roasted chickpea “croutons”.