Easy Kale And Roasted Chickpea Salad - So Delicious! Mediterranean Inspired Recipe

feta cheese

🥗Healthier: tofu

💰Cheaper: cottage cheese

Tofu provides a similar texture while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Preheat the oven to 400°F (200°C).

Drain and rinse the chickpeas under cold water if using canned.

Spread the chickpeas on a baking sheet and season with cumin, garlic powder, paprika, salt, and black pepper.

Roast the chickpeas in the oven until golden and crispy, about 20-25 minutes.

While the chickpeas are roasting, prepare the kale by removing the stems and tearing it into bite-sized pieces.

In a large bowl, combine the kale, olive oil, lemon juice, and a pinch of salt.

Massage the kale with your hands for about 2-3 minutes until it softens.

Chop the red onion, cucumber, and cherry tomatoes into small pieces.

Add the chopped vegetables to the bowl with the kale.

Once the chickpeas are done roasting, let them cool slightly before adding them to the salad.

Crumble feta cheese over the top and sprinkle with chopped parsley and optional nuts and dried fruits.

Toss everything together gently to combine.

Serve immediately or let it chill for 10-15 minutes for flavors to meld.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens