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a plate of crispy chickpeas and kale with tongs lifting the salad

Crispy Chickpea and Kale Salad

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Crispy chickpeas and massaged kale come together for a quick and flavorful salad.


Units Scale

For the dressing

  • 2 tablespoon olive oil
  • 2 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1 large garlic clove, minced
  • 1 tablespoon honey

For the salad

  • 1 bunch kale
  • 2 (15 ounce) cans chickpeas, drained and dried well
  • 2 tablespoons olive oil, divided
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne powder
  • 1/3 cup pepitas


  1. First, combine the dressing ingredients in a small mason jar and shake until combined.
    (Alternatively you can whisk the ingredients together in a bowl.)
  2. Wash and dry the kale, then tear the leaves from the veins. Chop the kale into small pieces.
  3.  Place the kale in a bowl and drizzle it with the dressing. Massage the dressing into the kale
    leaves. Set aside.
  4. Add the chickpeas to a bowl, then add olive oil, rosemary, thyme, salt, and cayenne pepper.
    Toss to coat.
  5. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chickpeas to the
    heated skillet and sauté until they are browned and crispy, about 10 minutes or so.
  6. Add the pepitas to the kale and toss to combine. Place the kale salad in a shallow bowl or
    on a plate. Top with the crispy chickpeas and serve. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: salad recipes
  • Method: chopping
  • Cuisine: American


  • Serving Size: 1/6 of recipe
  • Calories: 300
  • Sugar: 3.4 grams
  • Fat: 16 grams
  • Saturated Fat: 2.3 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 32 grams
  • Fiber: 7.7 grams
  • Protein: 11.1 grams