Chickpea Kale Salad

(Yields 5 servings; 477 kcal, 23.1g fat, 52.4g carbs, 15g protein per serving)


  • 1 15oz can chickpeas, drained and rinsed
  • 1 tbs olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp lemon juice
  • 2 tbs grated Parmesan cheese
  • Salad ingredients:
  • 4 cups chopped kale
  • 4 cups mixed greens
  • 1 tbs olive oil
  • 1 tbs lemon juice
  • Optional: 1/4 cup additional grated Parmesan cheese
  • Dressing:
  • 1 tbs olive oil
  • 3/4 cup plain Greek yogurt
  • 2 tbs lemon juice
  • 1 tbs Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/4 tsp garlic powder
  • Salt and pepper to taste


  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Pat the chickpeas dry and combine with the olive oil, garlic powder, onion powder, and lemon juice in a bowl. Add to the baking sheet and roast for 45-50 minutes. Once done, remove from oven and sprinkle the Parmesan cheese over the chickpeas.
  3. While the chickpeas are roasting, combine the salad dressing ingredients in a small bowl or jar with a tight-fitting lid. Stir until smooth and completely combined.
  4. De-stem the kale and chop or tear into bite-size pieces. In a large serving or mixing bowl, add the kale, lemon juice, and a pinch of salt. Gently massage the kale using your finger tips for 3-5 minutes. This helps makes the kale more tender and sweet.
  5. Add the mix greens or lettuce of choice to the serving bowl with the kale. Top with the roast chickpeas and final 1/4 optional cup Parmesan cheese. Serve between 4-5 bowls and top with desired amount of dressing.