Lemony Kale Salad With Roasted Chickpeas

It was my birthday this past Monday. The day before that I got together with my family and didn’t skimp on the cake and ice cream. Then on Monday night my sweet Marquis took me out to eat, and we brought home this bad boy:


Crazy, right? This thing could feed an entire third world country. Let them eat cake, indeed.  And how can someone like me eat something like this (yes, I did!) and not gain weight? I have discussed compensation before so I’m not going to repeat any of that today, and instead I’m going to share one of my favorite compensation lunches.

This salad is fantastic for those compensation days because it is full of lots of flavor so you don’t feel like you are missing out on anything. Kale is incredibly nutrient-dense. Most of those vitamins are fat-soluble, which means you need fat in order for your body to be able to use those nutrients, which is why the healthy fat in the olive oil and avocado are perfect. The chickpeas are loaded with vitamins and protein and help you feel full longer. If you aren’t a kale fan you can use spinach, but I love the kale, especially since I have some growing fresh in my garden!

Lemony Kale Salad With Roasted Chickpeas
  • 1 can chickpeas (garbanzo beans)
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • Juice of one lemon
  • 2 bunches of kale
  • 2 avocadoes, cubed
  • ¼ cup pumpkin seeds
  1. Preheat oven to 375 degrees.
  2. In a bowl, toss chickpeas in the olive oil, salt, and paprika. Spread on a baking sheet and place in oven (keep the bowl, you aren't done with this yet).
  3. Bake for 12-15 minutes until golden and slightly crunchy.
  4. While chickpeas roast, add lemon juice to the bowl where you mixed the chickpeas. There should be some olive oil remaining in the bowl, but you can add more if this is dry. Whisk until thoroughly combined.
  5. Add kale to bowl and massage until fully coated with the dressing.
  6. Top with roasted chickpeas, avocado, and pumpkin seeds to serve.


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