Roasted Chickpea & Feta Kale Salad

YIELD: 2 servings

Total time: 40 minutes

Prep time: 40 minutes


  • 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° F. Pat the chickpeas dry with a paper towel and pour into a medium bowl. Mix in olive oil. Season with 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. Stir in feta cheese and red pepper flakes. Top with roasted chickpeas.