Free delivery on orders over $200

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.

Serves: 6

Prep Time: 15 min

Cooking Time: 1 1/2 hours



Roasted Chickpeas:

  • 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

Salad leaves:

  • 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

In a small bowl, whisk together the lemon zest, olive oil, lemon juice, white wine vinegar, garlic, grated Parmesan or Pecorino cheese, and chilli flakes. Set aside.

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”.