Looking for a way to enjoy the taste of kale along with its health benefits? Thanks to Amber Geiger, who made this recipe for our Taste of CFR, you can stop your search!


1 can roasted chickpeas, drained, rinsed and dried (NOT steamed)

½ teaspoon smoked paprika

Dash of garlic salt

¼ cup extra-virgin olive oil, divided

1 big lemon, juice and zest

1 garlic clove, diced or put through a garlic press

Parmesan, freshly grated

Dash of cayenne pepper

1 bunch of kale, stems trimmed, washed, dried


  1. Heat your oven to 400 degrees.
  2. Toss the chickpeas on a small rimmed baking sheet with the paprika, garlic salt and 1 tablespoon of the olive oil. If there are a few that seem a little dry I spray some Pam on them. Roast the chickpeas for 10-12 minutes. I toss a couple of times to make sure they don’t burn; they should smell good and become a little bit crunchy.
  3. Whisk together the remaining 3 tablespoons of oil with the lemon zest and juice, garlic and cayenne pepper.
  4. Roughly tear the kale leaves into pieces and put into a large bowl. Pour the dressing over and toss the leaves
  5. Serve the salad with some of the chickpeas spooned over the top and sprinkled with curls of Parmesan, if you like.
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