This Roasted Chickpea & Kale Salad is a versatile, year-round dish. Light and healthy, it features tender kale, crunchy roasted chickpeas and a bright honey-lime ginger dressing.
This salad is simple to prepare and gets its character from the tangy ginger–lime dressing and the crunchy, spiced roasted chickpeas. It works well as a side for many dishes or as a light main. We enjoyed it with a Mediterranean-style chicken with olives and chorizo — the flavours complemented each other nicely. The salad is delicious served immediately so the chickpeas stay crisp, though it also pairs well with sliced cold chicken added on top.
If you haven’t tried adding chorizo to chicken before, give it a go — it adds a smoky, savory depth that balances the fresh salad flavours.
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Roasted Chickpea & Kale Salad
Ingredients
- 1 Cup chickpeas cooked
- 1 Teaspoon cumin
- 1/2 Teaspoon paprika
- 1/2 Teaspoon salt
- 1 Tablespoon olive oil
- 2 Cups baby leaf lettuce
- 2 Cups kale raw
For the salad dressing:
- 4 Tablespoons olive oil
- 2 Tablespoons honey
- 1 Inch piece fresh ginger grated
- Juice and zest of one lime
- 1/2 Teaspoon salt
Instructions
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Preheat the oven to 375°F (190°C). Drain and rinse the chickpeas, then pat them dry. In a small bowl combine paprika, cumin and salt, toss the chickpeas in the spice mix to coat evenly. Spread them on a baking tray, drizzle with the tablespoon of olive oil and roast for 30–35 minutes until crisp. Remove from the oven and let cool.
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Make the dressing by whisking together the olive oil, honey, grated ginger, lime juice, lime zest and salt in a small jar or bowl. Shake or whisk until well combined and set aside.
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In a large bowl combine the baby leaf lettuce and raw kale. Pour the dressing over the greens and toss thoroughly to coat. Top with the roasted chickpeas and serve immediately so the chickpeas remain crunchy.
Note: appliance performance varies; prep and cook times are estimates.
Calories from Fat 171
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