The Best Kale Salad

4 servings 

40 minutes

Ingredients

1 14 oz. can chickpeas, drained and rinsed

1 Tbsp. olive oil

½ tsp. paprika

¼ tsp. garlic powder

½ tsp. Diamond Crystal kosher salt, or to taste

Freshly cracked black pepper 

2 Tbsp. capers, rinsed

12-16 oz. chopped kale 

2 oz. shaved Parmesan 

For the dressing: 

⅓ cup olive oil

Juice of 1 large lemon (3-4 Tbsp.)  

1 Tbsp. red wine vinegar

1 Tbsp. maple syrup

1 Tbsp. Dijon mustard

½ tsp. Diamond Crystal kosher salt, or to taste

Freshly cracked black pepper

Method

Preheat the oven to 425°F. 

Transfer drained and rinsed chickpeas to a half sheet pan and dry with a paper towel or clean kitchen towel. Drizzle over olive oil, and season with paprika, garlic powder, kosher salt, and black pepper. Toss to coat. 

Bake for 15-20 minutes or until the chickpeas are golden brown. 

Meanwhile, add olive oil, lemon juice, red wine vinegar, maple syrup, dijon mustard, kosher salt and black pepper to a large bowl and whisk vigorously to combine.  

Transfer half the kale to the bowl and massage the dressing into the kale using your fingers. This will help break down any tough fibers and ensure tender kale. Once the first batch has reduced in volume, add remaining kale and massage. 

Return to the chickpeas; remove from the oven and sprinkle over the capers. Return to the oven and bake for 7-10 minutes or until the capers are crisp. 

Transfer warm chickpeas and capers over the dressed kale. Add parmesan and toss to combine. 

Leftovers can be stored in an airtight container.