Kale and Chickpea Salad
Made with kale, roasted crispy chickpeas, tender short cut pasta, shaved Parmesan cheese, and your favorite dressing. Serve as nutritious vegetarian main or side dish.
Ingredients
- 1 15 oz can chickpeas, drained and rinsed
- 1-2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 cup short-cut pasta such as ditalini, rotini, or bowtie
- 1 bunch kale washed, dried, stems removed, and roughly torn
- ½ cup shaved Parmesan cheese
- ¼-½ cup dressing of choice Caesar, honey mustard, or similar
Instructions
- Preheat oven to 425°F. Bring a pot of salted water to a boil.
- Cook pasta according to package directions. Drain and set aside.
- Drain & rinse chickpeas. Pat chickpeas dry with a paper towel and transfer to a baking sheet. Drizzle with olive oil, salt, and pepper. Roast for 20 minutes, or until crisp. Set aside to cool slightly.
- While chickpeas roast, prepare the kale. Wash, dry, remove stems, and tear into bite-sized pieces. Massage kale for 1–2 minutes until tender.
- In a large bowl, combine kale, pasta, roasted chickpeas, parmesan, and dressing. Toss to coat evenly.
- Taste and adjust seasoning if needed. Serve immediately or chill before serving.
Notes
- Dry chickpeas well before roasting. This helps them crisp up in the oven.
- Massage kale for 1-2 minutes before adding to the salad. This breaks down the fibers to soften the texture and mellow bitterness.
- Nutrition values are an estimate only.
Nutrition
Calories: 340kcalCarbohydrates: 38gProtein: 14gFat: 14gSodium: 420mgFiber: 6gSugar: 3g
Tried this recipe?Let me know how it was!