If you like hummus you'll love this Roasted Chickpea Kale Salad - chickpeas are lightly spiced and roasted until crispy and then tossed in a bed of massaged kale and topped with a creamy tahini dressing. This salad takes all of your favorite hummus flavors and combines them into one simple, yet tasty salad.
Ingredients
Salad
- 1 very large bunch of kale, ribs removed and chopped into bite sized pieces
- 3 tbsp (45 ml) extra virgin olive oil, divided
- 2 cans chickpeas (400 g each) rinsed and drained
- 2 tsp ground cumin
- 2 tsp paprika (can be smoked, sweet, hot or just standard paprika)
- 1/4 cup hulled pumpkin seeds (pepitas)
Tahini Dressing
- 1/2 cup tahini
- 1/2 cup (120 ml) water
- 2 tbsp (30 ml) lemon juice
- 1 small clove garlic
- 1 tsp ground cumin
- 3/4 tsp salt or to taste
Instructions
- Preheat oven to 375°F/190°C.
- Spread the chickpeas across 2 large two baking sheets and pan them dry with a kitchen towel or paper towel.
- Add one tablespoon olive oil to each pan along with 1 teaspoon cumin and 1 teaspoon paprika (to each pan). Use your hands to rub the chickpeas well in oil and spice. Make sure to coat everything evenly. Spread the chickpeas back out so that they aren't too crowded together.
- Place the chickpeas in the oven and roast for 30-35 minutes. About halfway through cooking, take the pans out to stir and rotate in the oven for a more even roast. After 30-35 minutes your chickpeas should be golden and crunchy.
- To make the dressing add all of the ingredients to a small bowl or jar and whisk until combined.
- While the chickpeas are roasting prep the salad: place the chopped kale in a large salad bowl. Drizzle 1 tablespoon of olive oil and sprinkle a small pinch of the salt over the kale. Use your hands to rub the hard kale leaves with your fingers by lightly scrunching big handfuls at a time. After about a minute the leaves will get softer and darker.
- Make the tahini dressing by mixing together all of the dressing ingredients together in a small cup or jar until fully combined. Taste and season adding more salt or lemon juice if you see fit.
- After the chickpeas have finished roasting, add them to the salad bowl along with the 1/4 cup pepitas.
- Pour the tahini dressing over the top and toss to combine, coating everything in the tahini.
- For crunchy chickpeas, enjoy this salad right away or keep in the fridge up to 4-5 days. The chickpea will no longer be crunchy but the flavors will be just as good.