Crispy Roasted Chickpea and Kale Salad Bowl
A vibrant and nutritious salad bowl featuring crispy roasted chickpeas and fresh kale tossed in a zesty dressing, perfect for a wholesome lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 4 cups chopped kale, stems removed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1 avocado, diced
- 2 tbsp lemon juice
- 1 tbsp tahini
- 1 tsp maple syrup
- 1 tbsp water (to thin dressing)
- Optional: toasted pumpkin seeds for garnish
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
- Spread chickpeas in a single layer on the prepared baking sheet and roast for 25-30 minutes, shaking the pan halfway, until crispy.
- While chickpeas roast, massage the chopped kale with a pinch of salt for 2-3 minutes to soften.
- In a small bowl, whisk together lemon juice, tahini, maple syrup, and water until smooth to make the dressing.
- In a large bowl, combine the massaged kale, cherry tomatoes, red onion, and avocado.
- Add the roasted chickpeas to the salad bowl and drizzle the dressing over the top.
- Toss gently to combine and garnish with toasted pumpkin seeds if desired.
- Serve immediately and enjoy!
Notes
For extra protein, add some grilled chicken or tofu to the salad. Leftover roasted chickpeas make a great crunchy snack!