Best Roasted Kale And Chickpea Salad Recipes

ROASTED CHICKPEA KALE SALAD WITH TAHINI DRESSING

Roasted Chickpea Kale Salad with Tahini Dressing image

This Roasted Chickpea and Kale Salad with delicious creamy tahini dressing is hearty, healthy and full of so much flavor!

Provided by Kelly

Time 30m

Number Of Ingredients 15

Ingredients

6 cups kale, roughly chopped or torn
1 (15 oz) can chickpeas, rinsed and drained
1 to 2 Tbsp olive oil
1 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. paprika
1/2 tsp. sea salt
1/4 cup tahini
1/4 cup lemon juice
1 tsp. lemon zest
1 Tbsp honey (or maple syrup for vegan)
3 cloves garlic, minced
1 tsp. fresh ginger
2 Tbsp olive oil
Salt and pepper, to taste

Steps:

Preheat oven to 400 degrees F.
Rinse and drain chickpeas, patting them dry using paper towels. In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated. Spread chickpeas out on a prepared baking sheet and roast in oven for 25 to 30 minutes, shaking pan halfway through.
While the chickpeas are roasting, whisk together tahini, lemon juice, zest, honey, garlic, ginger, olive oil and salt/pepper. Right before serving, toss tahini dressing with the kale and top with roasted chickpeas. Serve and enjoy!

Nutrition Facts : ServingSize 1/4th of recipe, Calories 363 calories, Sugar 5 g, Sodium 597.1 mg, Fat 19.7 g, SaturatedFat 2.7 g, Carbohydrate 39.3 g, Fiber 7.4 g, Protein 10 g

BABY KALE SALAD WITH LEMON, PARMESAN & CRISPY ROASTED CHICKPEAS

Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas image

This delicious salad makes a satisfying and healthy lunch all on its own, or a perfect side to jazz up a simple rotisserie chicken for dinner.

Provided by Jennifer Segal

Categories Salads

Time 20m

Yield 2-4

Number Of Ingredients 11

Ingredients

1 (15 oz) can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice, from one lemon
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
½ cup shaved Parmigiano-Regianno

Steps:

Preheat oven to 425° F. Line a baking sheet with aluminum foil.
Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
Note: If you can't find baby kale, feel free to substitute any other deep green blend, arugula or Lacinato kale (you'll just have to chop the leaves and let it marinate a bit).

Nutrition Facts : Calories 342, Fat 20g, Carbohydrate 29g, Protein 14g, SaturatedFat 4g, Sugar 5g, Fiber 8g, Sodium 940mg, Cholesterol 10mg