Ingredients
- 1 can (15 oz) chickpeas, drained and patted dry
- 2 tbsp extra-virgin olive oil
- 1 tsp lemon zest
- 1 tsp smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 anchovy fillets (or 1 tbsp capers for vegetarian)
- 1 garlic clove, smashed
- 1/2 tsp salt
- 1 tsp Dijon mustard
- 2 tbsp lemon juice
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper, to taste
- 1 large bunch Lacinato kale, stems removed and leaves shredded
- 1/3 cup shaved Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C). Toss chickpeas with olive oil, lemon zest, smoked paprika, salt, and pepper. Spread on a baking sheet and roast 40–45 minutes, stirring occasionally, until very crisp. Let cool.
- In a bowl, mash anchovies, garlic, and salt into a paste. Stir in Dijon mustard and lemon juice, then whisk in olive oil gradually until emulsified. Season with pepper.
- Toss shredded kale with dressing until evenly coated. Top with roasted chickpeas and shaved Parmesan. Serve immediately.
Notes
- Pat chickpeas completely dry before roasting to maximize crispiness.
- Substitute smoked paprika with regular paprika for a milder flavor.
- Make vegetarian by replacing anchovies with capers in the dressing.
- Use Pecorino Romano or Asiago instead of Parmesan for variation.
- Best eaten fresh the chickpeas lose crispness over time.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Low Fat
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 240
- Sugar: 2 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 9 g
- Cholesterol: 10 mg
