Baby Kale Salad with Crispy Parmesan Chickpeas
Simple, flavorful and impossibly easy, this Baby Kale Salad with Crispy Parmesan Chickpeas recipe is my go-to for both weeknight meals and dinner parties.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 Servings 1x
Ingredients
Scale
Crispy Parmesan Chickpeas
- 1 can (19 oz) chickpeas (garbanzo beans), drained, rinsed and patted dry
- 1 tablespoon olive oil
- 2 tablespoons finely grated Parmesan cheese
- 1/2 teaspoon lemon zest
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon garlic powder
- 1/8 teaspoon pepper
Baby Kale Salad
- 3 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon finely chopped garlic
- Pinch of salt, pepper and sugar
- 5 ounces baby kale
- 1/4 cup shaved Parmesan cheese
Instructions
- Heat oven to 400°F. Lightly grease or line a sheet pan with parchment paper; set aside.
- In a medium bowl, mix all crispy chickpea ingredients until well coated in oil and seasoning. Spread chickpeas in a single layer on prepared sheet pan. Bake 25 to 30 minutes, stirring after 15 minutes, or until browned and crispy. Cool completely, about 15 minutes.
- In a large bowl, use a fork to blend together the olive oil, lemon juice, garlic, salt, pepper and sugar until well blended. Add the greens and toss until evenly coated. Gently massage the dressing into the kale to tenderize.
- Serve with crispy chickpeas and additional Parmesan cheese if desired.
Nutrition
- Serving Size: 1 Serving
- Calories: 250
- Sugar: 2g
- Sodium: 302mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 8mg