Roasted Chickpea Salad
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Roasted Chickpea Salad is a healthy and flavorful salad recipe that features crispy roasted chickpeas, fresh kale greens, and a tangy lemon dressing. What’s great about this salad is that the chickpeas are nutritious, so it leaves you feeling full and satisfied. The chickpeas are delicious and add a satisfying texture and nutty flavor to the salad, while also providing a great source of plant-based protein.
Salads don’t have to be boring! In fact, I think salads should look beautiful and taste even better. If you want to spice up your lunches or make more filling salads for your family, try this spring salad recipe with egg and buttermilk dressing, this protein-rich blackened chicken salad, or this flavorful chicken and avocado caprese salad. All will be welcomed additions at your lunch or dinner table.
Table of Contents
Is raw kale good in a salad?
Kale has a bad rap for being bitter. Well, maybe not a bad rap. It’s true that kale can be bitter, making it more difficult to feed to your family, or even enjoy yourself. But if you don’t mind the flavor, kale is very hearty and filling, and has plenty of nutrients that can keep you feeling energized longer after your meal.
How can I make kale taste better?
Did you know there’s a secret to making kale taste better? You can actually massage the kale! When you take the leafy part of the kale off the rib, wash it well under cold water, and remove the gritty part. Place the cleaned kale leaves in a large bowl, pour a little bit of olive oil on top, plus a pinch of salt, and gently knead the leaves for about 3 minutes. It may sound strange but trust me on this one. It will transform the taste and texture of the kale. This process releases the sugars within the leaves to balance the bitter flavor that you’re used to.
Ingredients
- Chickpeas – Use canned for the easiest recipe
- Olive oil
- Smoked paprika – Regular paprika will also work, but smoked adds a beautifully rich flavor
- Garlic powder
- Salt & pepper
- Vegan mayo or tahini – Regular mayo will work fine if you don’t need a vegan option
- Lemon
- Garlic
- Dijon mustard
- Capers
- Kosher salt & freshly ground black pepper
- Lacinato kale – If kale is not your favorite, replace it with romaine or other greens
How To Make
STEP ONE: Preheat the oven. Preheat the oven to 425ºF.
STEP TWO: Prep the roasted chickpeas. In a mixing bowl, add the chickpeas, olive oil, smoked paprika, garlic powder, salt, and pepper. Stir well. Pour them onto a rimmed baking sheet. Arrange them into a single layer, then bake until crisp, about 25 minutes. When they are done roasting, let them cool for 10 minutes.
STEP THREE: Prepare the vegan Caesar dressing. In a separate mixing bowl, combine the vegan mayo (or tahini), lemon juice, garlic, mustard, smashed capers, caper juice, salt, and freshly ground black pepper to taste. Stir until smooth. Adjust seasonings if needed.
STEP FOUR: Assemble the salad. Toss the dressing with the kale, making sure to thoroughly coat the greens. Sprinkle the chickpeas generously over the kale salad and serve.
Recipe Notes and Tips
- If you’re tight on time, you can use a store-bought Caesar salad dressing. I recommend buying a fresh one from your cold foods aisle instead of a bottle from the pantry section.
- You can replace the kale with romaine lettuce or other greens if you’d like.
- If your chickpeas have water on them, try to dry them with a clean towel or paper towel before you begin this recipe. This will help them to roast more evenly.
- Make sure you fully preheat your oven before placing your chickpeas inside. This helps make sure the outside doesn’t cook faster than the inside, causing them to burn.
How to Store Leftovers
You can keep your leftover salad in the fridge for about a day. If it already has dressing on it, the leaves might get soggy, but you can still eat it.
If you know you’ll have leftovers, store the dressing, the leaves, and the chickpeas all separately and assemble your next salad fresh for a better experience.
Can I freeze roasted chickpeas?
Yes, you can freeze roasted chickpeas. Let them cool completely, then place them in freezer-safe bags or containers. Squeeze out as much air as possible and place them in the freezer for up to 3 months. When you thaw them, they may have lost a bit of their crispiness. If so, you can place them back in the oven at 400°F for a few minutes until they’re crunchy again. Keep them in the fridge until you use them.
Is this gluten-free?
Yes, this recipe is gluten-free and dairy-free. Check your containers carefully to make sure there are no hidden ingredients.
FAQs
Chickpeas are a healthy source of nutrition that you can incorporate into your daily diet in moderation. Like all things, moderation is typically key. You should also consult your doctor regarding your specific nutrition and dietary concerns.
You can use fresh chickpeas if you’d prefer, but you’ll need to soak them first. Soak them overnight then dry them well before roasting them.
If you want to make this salad more filling, you can add protein like chicken or steak. You can also add more vegetables, particularly tomatoes, onions, cucumbers, bell peppers, and avocado for even more flavor.
More Vegan Recipes
- Crockpot Vegan Bolognese with Red Wine
- The BEST Vegan Edible Cookie Dough
- The BEST Eggplant Teriyaki (Vegan)
Roasted Chickpea Salad
Ingredients
- 15 ounce chickpeas drained
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup vegan mayo or tahini
- ½ lemon freshly squeezed
- 2 cloves garlic minced
- 1 tablespoon dijon mustard
- 4 capers smashed and a splash of caper juice
- kosher salt & freshly ground black pepper to taste
- 1 bunch Lacinato kale, chopped
Instructions
- Preheat the oven. Preheat the oven to 425ºF.
- Prep the roasted chickpeas. In a mixing bowl add the chickpeas, olive oil, smoked paprika, garlic powder, salt, and pepper. Stir well. Pour them onto a rimmed baking sheet. Arrange them into a single layer, then bake until crisp, about 25 minutes. When they are done roasting, let them cool for 10 minutes.
- Prepare the vegan caesar dressing. In a mixing bowl combine the vegan mayo (or tahini), lemon juice, garlic, mustard, smashed capers, caper juice, salt, and freshly ground black pepper to taste. Stir until smooth. Adjust seasonings if needed.
- Assemble the salad. Toss the dressing with the kale sure to thoroughly coat the greens. Sprinkle the chickpeas generously over the kale salad and serve.
Notes
- If you’re tight on time, you can use a store-bought Caesar salad dressing. I recommend buying a fresh one from your cold foods aisle instead of a bottle from the pantry section.
- You can replace the kale with romaine lettuce or other greens if you’d like.
- If your chickpeas have water on them, try to dry them with a clean towel or paper towel before you begin this recipe. This will help them to roast more evenly.
- Make sure you fully preheat your oven before placing your chickpeas inside. This helps make sure the outside doesn’t cook faster than the inside, causing them to burn.
