Lemon Parmesan Crispy Chickpea Kale Salad
Lemon Parmesan Crispy Chickpea Kale Salad
Ingredients
For the Crispy Chickpeas and Salad
- 1 can chickpeas, 15 ounce, drained and rinsed
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch, optional
- 1 cup Parmesan cheese, freshly grated, divided
- 8 cups curly kale, shredded or roughly chopped, large stems removed
- 1/2 cup roasted almonds, roughly chopped
- 1 lemon, zested
For the Dressing
- 3 tablespoons champagne or red wine vinegar
- 1 garlic clove, small, grated or minced
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
Instructions
- 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a nonstick baking sheet.
⏱️ 5 min•🌡️ 400
- 2
Thoroughly dry the drained and rinsed chickpeas using paper towels. Spread them on the prepared baking sheet.
⏱️ 3 min
- 3
Drizzle the chickpeas with 2 teaspoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of pepper. Toss to coat. If using, sprinkle 2 teaspoons of cornstarch over the chickpeas and toss again to coat.
⏱️ 2 min
- 4
Bake the chickpeas for 15-20 minutes.
⏱️ 20 min•🌡️ 400
- 5
While the chickpeas are baking, prepare the dressing. In a jar or small bowl, combine the champagne or red wine vinegar, grated or minced garlic clove, honey, Dijon mustard, and 1/3 cup of extra virgin olive oil. Whisk or shake vigorously until well combined.
⏱️ 5 min
- 6
After the initial baking time, remove the chickpeas from the oven. Sprinkle 3/4 cup of the freshly grated Parmesan cheese over them. Return to the oven and bake for another 5 minutes, until the cheese is melted and crispy.
⏱️ 5 min•🌡️ 400
- 7
In a large bowl, add the shredded or chopped kale. Pour 2/3 of the prepared dressing over the kale and massage it with your hands until softened. Refrigerate the dressed kale for 20-30 minutes while the chickpeas cool and the kale softens further.
⏱️ 5 min
- 8
Let the crispy chickpeas cool on the baking sheet for 5 minutes.
⏱️ 5 min
- 9
Add the cooled crispy chickpeas, roughly chopped roasted almonds, lemon zest, and the remaining 1/4 cup of freshly grated Parmesan cheese to the bowl with the dressed kale. Toss to combine all ingredients thoroughly.
⏱️ 2 min
- 10
Taste and add more dressing, kosher salt, and pepper as needed before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Parmesan Crispy Chickpea Kale Salad
For the Crispy Chickpeas and Salad
- 1 can chickpeas, 15 ounce, drained and rinsed
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 teaspoons cornstarch, optional
- 1 cup Parmesan cheese, freshly grated, divided
- 8 cups curly kale, shredded or roughly chopped, large stems removed
- 1/2 cup roasted almonds, roughly chopped
- 1 lemon, zested
For the Dressing
- 3 tablespoons champagne or red wine vinegar
- 1 garlic clove, small, grated or minced
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/3 cup extra virgin olive oil
Instructions
- 1
Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a nonstick baking sheet.
⏱️ 5 min•🌡️ 400 - 2
Thoroughly dry the drained and rinsed chickpeas using paper towels. Spread them on the prepared baking sheet.
⏱️ 3 min - 3
Drizzle the chickpeas with 2 teaspoons of olive oil, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of pepper. Toss to coat. If using, sprinkle 2 teaspoons of cornstarch over the chickpeas and toss again to coat.
⏱️ 2 min - 4
Bake the chickpeas for 15-20 minutes.
⏱️ 20 min•🌡️ 400 - 5
While the chickpeas are baking, prepare the dressing. In a jar or small bowl, combine the champagne or red wine vinegar, grated or minced garlic clove, honey, Dijon mustard, and 1/3 cup of extra virgin olive oil. Whisk or shake vigorously until well combined.
⏱️ 5 min - 6
After the initial baking time, remove the chickpeas from the oven. Sprinkle 3/4 cup of the freshly grated Parmesan cheese over them. Return to the oven and bake for another 5 minutes, until the cheese is melted and crispy.
⏱️ 5 min•🌡️ 400 - 7
In a large bowl, add the shredded or chopped kale. Pour 2/3 of the prepared dressing over the kale and massage it with your hands until softened. Refrigerate the dressed kale for 20-30 minutes while the chickpeas cool and the kale softens further.
⏱️ 5 min - 8
Let the crispy chickpeas cool on the baking sheet for 5 minutes.
⏱️ 5 min - 9
Add the cooled crispy chickpeas, roughly chopped roasted almonds, lemon zest, and the remaining 1/4 cup of freshly grated Parmesan cheese to the bowl with the dressed kale. Toss to combine all ingredients thoroughly.
⏱️ 2 min - 10
Taste and add more dressing, kosher salt, and pepper as needed before serving.
⏱️ 1 min