Summer Salad: Roasted Chickpea and Kale
Brighten your summer days with this vibrant Summer Salad: Roasted Chickpea and Kale. This delightful dish combines crispy roasted chickpeas and nutrient-packed kale, making it an ideal recipe for busy weeknights or sunny picnics.
Brighten your summer days with this vibrant Summer Salad: Roasted Chickpea and Kale. This delightful dish combines crispy roasted chickpeas and nutrient-packed kale, making it an ideal recipe for busy weeknights or sunny picnics.
Summer Salad: Roasted Chickpea and Kale
- Light, nutritious, and bursting with flavor.
- Quick and easy to prepare, perfect for busy weeknights!
- Vegan, gluten-free, and packed with protein.
Ingredients
- Kale: 4 cups, chopped
- Canned chickpeas: 1 can (15 oz), drained and rinsed
- Olive oil: 2 tablespoons
- Garlic powder: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Salt and pepper: to taste
- Cherry tomatoes: 1 cup, halved
- Lemon juice: 2 tablespoons
- Feta cheese (optional): ¼ cup, crumbled
How to Make It
To begin, preheat your oven to 400°F (200°C). In a mixing bowl, combine the rinsed chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, or until crispy. Meanwhile, massage the kale with lemon juice until it softens slightly. In a large bowl, combine the roasted chickpeas, cherry tomatoes, and kale. Toss gently, adding in the feta cheese if desired. Give it a final drizzle of olive oil before serving. Enjoy your fresh, delicious salad!
Tips
- Ensure the chickpeas are thoroughly dried before roasting for extra crispiness.
- Feel free to add your favorite veggies like cucumbers or bell peppers for added crunch!
Make-Ahead
This salad can be prepared a day in advance. Store the ingredients separately to maintain freshness; combine just before serving!
Storing
Store leftover salad in an airtight container in the refrigerator for up to 3 days. Just be mindful that the kale may wilt over time.
Freezing
It’s not advisable to freeze this salad as the texture of the ingredients will change upon thawing.
Reheating
Reheat the chickpeas in a toaster oven or air fryer for a few minutes to restore their crispiness.
Serving Suggestions
This Summer Salad pairs beautifully with grilled chicken, shrimp, or can be enjoyed as a hearty standalone meal. It makes for an excellent picnic dish too!
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Ingredients
- Kale: 4 cups, chopped
- Canned chickpeas: 1 can (15 oz), drained and rinsed
- Olive oil: 2 tablespoons
- Garlic powder: 1 teaspoon
- Smoked paprika: 1 teaspoon
- Salt and pepper: to taste
- Cherry tomatoes: 1 cup, halved
- Lemon juice: 2 tablespoons
- Feta cheese (optional): ¼ cup, crumbled
Instructions
Roast Chickpeas
Preheat your oven to 400°F (200°C). In a bowl, combine chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread the chickpeas on a baking sheet and roast for 20-25 minutes until crispy.
Massage Kale
Massage the chopped kale with lemon juice.
Assemble
Combine roasted chickpeas, kale, and cherry tomatoes in a bowl, tossing all the ingredients together.
Add Optional Cheese
Optional: Add feta cheese and drizzle with additional olive oil before serving.
Notes
- Fresh green cabbage works best as it has sturdy leaves.
- You can prepare these up to 24 hours ahead and refrigerate before baking.
- Parboil just enough to make leaves pliable, but don’t overcook.
Nutrition Facts
Frequently asked questions
Can I add other vegetables to this salad for extra crunch?
Yes. You can customize with cucumbers, bell peppers, or your favorite crunchy veggies without losing the salad's core flavors.
Is this salad vegan?
The salad is vegan if you omit the feta cheese. You can also substitute with a dairy-free cheese if desired.
How should I store leftovers?
Store the roasted chickpeas and kale separately from tomatoes and dressing if possible. Combine just before serving. Refrigerate for up to 2-3 days.
What goes well with this salad?
Grilled chicken, shrimp, or enjoy it as a hearty standalone meal.
Can I prepare this in advance?
Yes. Roast chickpeas and chop kale up to a day ahead. Assemble just before serving to keep textures fresh.
