Roasted Chickpea & Feta Kale Salad

  • Photo and Recipe courtesy of <a href='' target='_blank'>The Lawful Kitchen</a>, Sharde
  • Total Time: 40 minutes
  • Prep: 40 minutes
  • Yield: 2 servings


  • 1 bunch (or around 2.5 c.) chopped dino or tuscan kale
  • 1 clove of garlic, minced
  • 1/4 c. crumbled feta cheese
  • Juice of 1/2 large lemon or 1 small lemon
  • 1/4 c. olive oil
  • 1/4 tsp. salt
  • 2 Dashes of red pepper flakes
  • Roasted Chickpeas:

  • 1 can chickpeas (garbanzo beans), drained and rinsed
  • 1/4 tsp. salt
  • 1/2 tsp. pepper
  • 1/4 tsp. paprika
  • 1/2 tbsp. olive oil


  • Rinse kale. Chop kale and set aside in medium bowl.
  • Preheat oven to 400&deg; F. Pat the chickpeas dry with a paper towel and pour into a medium bowl. Mix in olive oil. Season with&nbsp;salt, pepper, and paprika. Lay flat on ungreased baking sheet and roast for 30-40 minutes.
  • In small bowl, mix minced garlic, salt, lemon juice and olive oil. Refrigerate while chickpeas roast.
  • Pour olive oil and lemon juice dressing over kale.&nbsp;Stir in feta cheese and red pepper flakes.&nbsp;Top with roasted chickpeas.