Roasted Chickpea & Kale Salad
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Roasted Chickpea & Kale Salad

Roasted Chickpea & Kale Salad

with Grape Tomatoes & Garlicky Croutons

Is it possible to fall in love with a salad? It is when this veggie-filled recipe is on the menu. You’ll roast chickpeas in a ranch-flavored spice until they’re crispy and crackly. Toss together fresh kale, grape tomatoes, Parmesan cheese, homemade croutons, and a creamy dressing—then close your eyes and savor every bite of this dinner dream come true!

Tags:
Veggie
Easy Prep
Allergens:
Eggs
Soy
Wheat
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

1 unit

Chickpeas

1 tablespoon

Ranch Spice

1 unit

Lemon

4 ounce

Grape Tomatoes

6 tablespoon

Mayonnaise

(Contains Eggs)

2 tablespoon

Soy Sauce

(Contains Soy, Wheat)

2 teaspoon

Garlic Powder

2 teaspoon

Dijon Mustard

1 teaspoon

Hot Sauce

1 unit

Demi-Baguette

(Contains Soy, Wheat)

4 ounce

Kale

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

7 teaspoon

Olive Oil

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Nutrition Values

/ per serving
Calories1020 kcal
Fat68 g
Saturated Fat11 g
Carbohydrate68 g
Sugar14 g
Dietary Fiber11 g
Protein20 g
Cholesterol95 mg
Sodium1890 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Strainer
Paper Towel
Baking Sheet
Small Bowl
Whisk
Medium Bowl
Large Bowl

Instructions

Roast Chickpeas
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • Drain and rinse chickpeas; dry thoroughly with paper towels. Toss on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4), and 1⁄2 tsp salt (1 tsp for 4). • Roast on top rack for 13 minutes (you’ll add more to the sheet then). (It’s natural for chickpeas to pop a bit while roasting.)

Prep
2

• Meanwhile, wash and dry produce. • Quarter lemon. Halve tomatoes lengthwise. Remove and discard any large stems from kale; chop into bite-size pieces.

Make Dressing
3

• In a small bowl, whisk together mayonnaise, half the mustard, half the hot sauce, 1 tsp soy sauce (we sent more), 1⁄2 tsp garlic powder, and juice from two lemon wedges. (For 4, use all the mustard, all the hot sauce, 2 tsp soy sauce, 1 tsp garlic powder, and juice from whole lemon.) TIP: If dressing seems too thick, add water 1⁄2 tsp at a time until mixture reaches a drizzling consistency. • Season generously with pepper.

Make Croutons
4

• Cut baguette into 1⁄2-inch cubes. TIP: Slice baguette lengthwise, like you’re making a sandwich, then cut each half into 1⁄2-inch strips to make cubing extra easy. • In a medium bowl, toss bread with remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper until evenly coated. • Once chickpeas have roasted 13 minutes, remove sheet from oven. Carefully push chickpeas to one side of sheet. Spread bread out on empty side. (For 4, leave chickpeas roasting. Use a second sheet for bread; toast on middle rack.) • Return to top rack until croutons are golden brown and crisp, 5-7 minutes.

Assemble Salad
5

• Meanwhile, in a large bowl, add kale and a drizzle of olive oil; lightly season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds. TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture. • Add tomatoes, croutons, half the chickpeas, half the Parmesan, and as much dressing as you like; toss to combine.

Finish & Serve
6

• Divide salad between plates or shallow bowls. Top with remaining chickpeas and remaining Parmesan. Serve with any remaining lemon wedges on the side.

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