Loading...

Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a nonstick baking sheet.

Thoroughly dry the drained and rinsed chickpeas using paper towels. Spread them on the prepared baking sheet.

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.

Bake the chickpeas for 15-20 minutes.

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.

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.

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.

Let the crispy chickpeas cool on the baking sheet for 5 minutes.

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.

Taste and add more dressing, kosher salt, and pepper as needed before serving.


Preheat the oven to 400°F. Line a baking sheet with parchment paper or use a nonstick baking sheet.

Thoroughly dry the drained and rinsed chickpeas using paper towels. Spread them on the prepared baking sheet.

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.

Bake the chickpeas for 15-20 minutes.

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.

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.

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.

Let the crispy chickpeas cool on the baking sheet for 5 minutes.

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.

Taste and add more dressing, kosher salt, and pepper as needed before serving.
