Kale and Chickpea Salad
A hearty, vibrant salad with massaged kale, roasted chickpeas, broccoli, arugula, and dried cranberries, all tossed in a simple lemon vinaigrette. Perfect for a quick weeknight dinner or a satisfying lunch.
- Total time
- 35 min
- Servings
- 4
- Calories
- 320
- Protein
- 10g
Ingredients
- 1 bunch kale
- 1 head broccoli
- 1 can (15 oz) chickpeas
- 2 cups arugula
- ½ cup dried cranberries
- 4 tbsp olive oil
- 1 whole lemon
- ½ tsp salt
Instructions
- 1
Preheat oven to 425°F. Drain and rinse the 1 can chickpeas, then pat dry with a towel. Toss with 1 tbsp olive oil and 0.25 tsp salt on a baking sheet.
- 2
Roast chickpeas for 20-25 minutes, shaking the pan halfway, until they are golden and crispy. Set aside to cool.
- 3
While chickpeas roast, chop the 1 head broccoli into small florets. Toss with 1 tbsp olive oil and 0.25 tsp salt on a second baking sheet.
- 4
Roast broccoli for 15-20 minutes, until edges are browned and fork-tender. Remove and let cool slightly.
- 5
Strip the leaves from the 1 bunch kale and tear into bite-size pieces. Place in a large bowl with 2 tbsp olive oil and the juice of 1 lemon. Massage for 2-3 minutes until the kale is dark, tender, and reduced in volume.
- 6
Add the roasted broccoli, crispy chickpeas, 2 cups arugula, and 0.5 cup dried cranberries to the bowl. Toss everything together until well combined.
- 7
Season with extra salt or lemon juice to taste, then serve immediately. Enjoy!
Tools you’ll need
- baking sheet
- large bowl
- knife
- cutting board
- citrus juicer
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