Kale Salad with Crispy Chickpeas

Why You’ll Love This Recipe

• Delivers hearty flavor and crunch while keeping the salad light and not overly topped.
• Rich in plant protein thanks to the roasted chickpeas.
• Offers a Caesar-like punch from the anchovy-garlic-mustard dressing without being heavy or overly creamy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crispy Chickpeas

• Canned chickpeas, drained
• Extra-virgin olive oil
• Lemon zest
• Smoked paprika
• Salt & freshly ground black pepper

Dressing

• Anchovies
• Garlic clove, smashed
• Salt
• Dijon mustard
• Lemon juice
• Extra-virgin olive oil
• Freshly ground black pepper

Kale Salad

• Lacinato kale, shredded
• Parmesan cheese, shaved

Directions

1. Roast the chickpeas: Preheat your oven to 400 °F. Toss the chickpeas with olive oil, lemon zest, smoked paprika, salt, and pepper. Spread them on a baking sheet and roast, stirring occasionally, until very crisp about 40 to 45 minutes. Let cool to room temperature.
2. Make the dressing: In a bowl, mash the anchovies, garlic, and salt. Stir in Dijon and lemon juice, then whisk in olive oil gradually until well combined. Season with freshly ground pepper.
3. Assemble the salad: Toss the shredded kale with the dressing until evenly coated. Top with the cooled crispy chickpeas and finish with large Parmesan cheese curls. Serve immediately.

Servings and timing

• Serves: 6
• Prep time: 15 minutes
• Cook time: 15 minutes for prep, plus 40–45 minutes roasting the chickpeas (total ~1 hour)

Variations

• Extra crunch: Reserve some roasted chickpeas to serve as a snack or crunchy side.
• Flavor tweak: Add a sprinkle of red pepper flakes for heat, or swap smoked paprika for regular.
• Vegetarian swap: Replace anchovies in the dressing with capers for briny depth.
• Cheese alternative: Use Pecorino Romano or asiago for a sharper finish.

Storage/Reheating

• Storage: Best enjoyed fresh. The roasted chickpeas start to lose their crispness as they sit.
• Make-ahead tip: You can prepare the chickpeas and dressing in advance, then toss with fresh kale and Parmesan before serving.

FAQs

1. Can I use another type of kale?

Yes Curly or dinosaur kale would both work fine; just be sure to remove tough stems and shred thinly.

2. How do I get the chickpeas extra crispy?

Pat them very dry before seasoning and make sure not to overcrowd the baking sheet this helps them roast evenly.

3. Can I make the dressing without anchovies?

Absolutely. Try substituting capers or omit altogether and boost the garlic and mustard for a flavorful vegetarian version.

4. Is it okay to use regular paprika instead of smoked?

Yes but smoked paprika gives a richer, deeper flavor. Regular paprika will work, just taste is milder.

5. How do I shave the Parmesan?

Use a vegetable peeler to create thin, long curls it adds both texture and visual flair.

6. Can this be made vegan?

Yes simply omit anchovies and use a vegan cheese or skip cheese entirely.

7. What else pairs well with this salad?

A crusty baguette or simple grain bowl like quinoa would complement the flavors and textures nicely.

8. Is kale tough raw?

Lacinato kale can be sturdy, but massaging it lightly with dressing helps soften it and improves flavor absorption.

9. Can I use dried chickpeas instead of canned?

Yes but cook them fully first, drain, and dry them thoroughly before roasting for crispness.

10. Will the chickpeas stay crunchy the next day?

They are at their best fresh. To revive a bit of crispness, reheat briefly in a 350 °F oven before serving.

Conclusion

This Kale Salad with Crispy Chickpeas is a graceful balance of hearty, tangy, and crunchy components all in a light, protein-rich format. With minimal ingredients and easy prep, it shines as a standout weekday lunch or an elegant addition to any meal. Tailor the components to your taste, but you’ll always have a satisfying, vibrant dish to enjoy.

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