Kale Salad with Roasted Chickpeas

16 55 335
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 4
Kale Salad with Roasted Chickpeas
Health Highlights


1 tbsp Extra virgin olive oil
1 bunch Kale
2 tsp Honey, raw
1 tbsp Extra virgin olive oil
3 tbsp Lemon juice
1/2 medium pepper(s) Red bell pepper (finely chopped)
1/2 medium Red onion (peeled and finely chopped)
1 large Carrots (peeled and chopped)
1 beet(s) Beets, raw (peeled and grated)
1 can (15oz) Chickpeas, canned, drained (roasted chickpeas - rinsed and patted dry)
1 1/2 tbsp Coconut oil (roasted chickpeas - melted)
1 tsp Oregano, dried (roasted chickpeas)
1 tsp Chili powder (roasted chickpeas)
1 tsp Cumin (roasted chickpeas)
1/4 tsp Sea Salt (roasted chickpeas)
1 dash Black pepper (roasted chickpeas - to taste)


Roasted Chickpeas

1. Preheat oven to 400°F. Place the oven rack in the middle of the oven.

2. Place chickpeas in a medium-sized bowl, and drizzle with melted coconut oil, sea salt, and spices, and mix until well coated.

3. Place chickpeas on a baking sheet, spread them out evenly, and bake for 35-40 minutes or until crisp, stirring every 10 minutes.

4. Remove from oven when done and set aside to cool slightly, then serve.


1. De-stem the kale leaves by pulling the kale leaves downward off of their stem. Chop the kale into pieces and place in a large bowl.

2. Massage olive oil into the kale leaves until they turn a vibrant green colour. This will take about 2-3 minutes.

3. Mix together remaining olive oil, honey, and lemon and pour over kale.

4. Add the red pepper, onion, carrot and beet as directed to prepare to the bowl and toss well.

5. Add in the roasted chickpeas right before serving.



To save time, you can pan-fry these in coconut oil instead of roasting them. Simply add the chickpeas, coconut oil, and spices to a hot pan and pan-fry them over medium-high heat for about 10 minutes. Make sure to stir constantly so the chickpeas don’t burn

Roasted chickpeas yield 1 1/2 cups. Use 1 cup for this recipe.

Nutritional Highlights


are an excellent source of plant-based protein, they are high in fiber and may provide the ability to improve digestion and stabilize blood pressure 



Nutrition Facts

Per Portion

Calories 335
Calories from fat 160
Calories from saturated fat 52
Total Fat 17.7 g
Saturated Fat 5.7 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 6.1 g
Cholesterol 0
Sodium 489 mg
Potassium 849 mg
Total Carbohydrate 38 g
Dietary Fiber 14.6 g
Sugars 12.1 g
Protein 12.6 g

Dietary servings

Per Portion

Meat Alternative 0.6
Vegetables 3.7

Energy sources


Meal Type(s)