I love making Mediterranean Kale and Roasted Chickpea Salad when I want something fresh, vibrant, and satisfying. The hearty kale, crispy roasted chickpeas, and bright Mediterranean flavors come together in a way that feels both nourishing and full of texture.
Why You’ll Love This Recipe
I appreciate how this salad is packed with bold flavors and wholesome ingredients. The roasted chickpeas add crunch and warmth, while the kale provides a sturdy base that holds up beautifully to the tangy dressing. I also enjoy how it works as a main dish or a side, and how well it keeps for meal prep. It’s one of my favorite salads when I want something hearty yet refreshing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 can (15 ounces) chickpeas, drained and rinsed
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt to taste
Black pepper to taste
4 cups kale, chopped
1/2 cup cherry tomatoes, halved
1/3 cup cucumber, diced
1/4 cup red onion, thinly sliced
1/4 cup crumbled feta cheese
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/2 teaspoon dried oregano
Directions
I start by preheating the oven to 400°F (200°C).
I pat the chickpeas dry with a paper towel and toss them with olive oil, smoked paprika, garlic powder, salt, and black pepper. I spread them on a baking sheet in a single layer and roast for 20–25 minutes, shaking the pan halfway through, until crispy and golden.
While the chickpeas roast, I place the chopped kale in a large bowl. I drizzle it with a little olive oil and gently massage it with my hands for a few minutes until it softens and deepens in color.
I add the cherry tomatoes, cucumber, red onion, and crumbled feta to the bowl.
In a small bowl, I whisk together olive oil, lemon juice, dried oregano, salt, and black pepper to create the dressing.
Once the chickpeas are finished roasting and slightly cooled, I add them to the salad and drizzle everything with the dressing. I toss gently to combine and serve immediately.
Servings and Timing
I find this recipe serves 4 people as a main dish or 6 as a side.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: about 40 minutes
Variations
I sometimes add kalamata olives for extra briny flavor. When I want more protein, I mix in grilled chicken or quinoa. I also enjoy adding avocado for creaminess or substituting goat cheese for feta. For a touch of sweetness, I occasionally sprinkle in a few dried cranberries.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The kale holds up well, and the flavors continue to develop. If I want to maintain maximum crispness, I store the roasted chickpeas separately and add them just before serving.
FAQs
Do I have to massage the kale?
Yes, I find massaging the kale helps soften it and improve its texture.
Can I use canned chickpeas without roasting?
I can, but roasting them adds a delicious crunch and deeper flavor.
Can I make this salad ahead of time?
Yes, I prepare the components in advance and assemble them shortly before serving.
Is this salad gluten-free?
Yes, as long as all ingredients are certified gluten-free.
What dressing works best?
I love the simple lemon-oregano dressing, but a balsamic vinaigrette also works beautifully.
Conclusion
I love how Mediterranean Kale and Roasted Chickpea Salad combines crisp, creamy, and tangy elements into one satisfying dish. The roasted chickpeas add crunch, while the fresh vegetables and bright dressing keep it lively. It’s a wholesome, flavorful salad that I enjoy making again and again.
