Deprecated: Function create_function() is deprecated in /var/www/wp-content/plugins/yelp-widget-pro/includes/widget-main.php on line 556

Deprecated: Function create_function() is deprecated in /var/www/wp-content/plugins/yelp-widget-pro/includes/widget-map.php on line 175

Notice: wp_enqueue_script was called incorrectly. Scripts and styles should not be registered or enqueued until the wp_enqueue_scripts, admin_enqueue_scripts, or login_enqueue_scripts hooks. This notice was triggered by the calendar handle. Please see Debugging in WordPress for more information. (This message was added in version 3.3.0.) in /var/www/wp-includes/functions.php on line 5229
Roasted Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette Roasted Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette


Roasted Chickpea and Kale Salad With Sun-Dried Tomato Vinaigrette

Recipe submitted by: Amy Pickett

Recipe courtesy of:

When you combine Chickpeas with Kale, they become a meal thats as hearty as it is tasty.
cook 15min
cook 1hr
cook 4

What's in it


1 (28 ounce) can chickpeas, rinsed and drained
5 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Kosher salt and freshly ground black pepper
1 small bunch curly kale, trimmed and thinly sliced (about 1 quart of greens)
1/2 cup pine nuts
1/2 cup sun-dried tomatoes, thinly sliced
4 scallions, white and light green parts only, thinly sliced
1 medium clove garlic, grated (about 1 teaspoon)
2 tablespoons juice and 1 teaspoon zest from 1 lemon, plus more juice as desired
1/2 teaspoon hot sauce, such as Frank's
2 teaspoons sherry or red wine vinegar
1 cup fresh cilantro leaves, roughly chopped
1 cup fresh mint leaves, roughly chopped

How to cook it


  • Adjust oven racks to upper and lower middle positions and preheat oven to 350°F. Line a rimmed baking sheet with paper towels. Spread chickpeas on top and roll around under your hands to thoroughly dry. Transfer chickpeas to a large bowl. Add 1 tablespoon olive oil, cumin, and paprika. Season to taste with salt and pepper. Discard paper towels and line baking sheet with aluminum foil. Spread chickpeas over foil and transfer to oven. Roast on upper rack, shaking pan occasionally, until chickpeas are about 3/4 their original size with a dense, nutty texture, about 1 hour. Remove from oven and let cool slightly.
  • Meanwhile, add kale to now-empty chickpea bowl. Add 1 tablespoon olive oil, season with salt and pepper, and massage kale until well-coated in oil. Set aside at room temperature.
  • Place pine nuts in a skillet and transfer to lower rack of oven. Toast, stirring occasionally, until pine nuts are deep golden brown, about 15 minutes. Remove from oven and transfer to a bowl. Set aside.
  • In a medium bowl, combine sun-dried tomatoes, scallions, garlic, lemon juice, zest, hot sauce, vinegar, and remaining 3 tablespoons oil. Season with salt and pepper and stir well with a fork.
  • When chickpeas are cooked and slightly cooled, add to bowl with kale. Add pine nuts, sun-dried tomato dressing, cilantro, and mint. Toss with hands until well-combined. Adjust seasoning with more salt, pepper, and/or lemon juice as necessary.

Similar Recipes

More "Dinner, Lunch, Salad" recipes:

More recipes with the same dietary type of "Dairy Free, Gluten Free, Vegan, Vegetarian":