This yummy and simple to cook dish is another reason to love kale, as if I needed another.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 225 degrees F (110 degrees C).

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  • Heat a skillet over medium heat. Cook and stir walnuts in the hot skillet until toasted and fragrant, about 5 minutes.

  • Mix olive oil, salt, and pepper together in a bowl; add kale and chickpeas and toss to coat. Spread kale and chickpeas mixture onto a baking sheet.

  • Bake in the preheated oven until kale is wilted and slightly crunchy, about 25 minutes.

  • Toss kale and chickpeas mixture, walnuts, parsley, and lemon juice together in a bowl.

Nutrition Facts

401.3 calories; protein 11.9g 24% DV; carbohydrates 32.3g 10% DV; fat 28.2g 43% DV; cholesterolmg; sodium 840.8mg 34% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/13/2015
Tasty and filling warm winter salad. I cheated and added bacon and am soooo glad I did. I used almond shavings instead of walnuts. All the flavours and textures just worked. What didn't work was the oven temperature and the time. At 110 C for 25 minutes nothing was happening except wilting the kale without any sign of getting crispy. So I cranked up the heat to 200 C and waited until the kale and chickpeas got crunchy and took it out. I also used olive oil instead of sunflower seed oil (not available in my area). Thank you LadyRae for the recipe. Read More
(3)

Most helpful critical review

Rating: 3 stars
01/21/2015
I subbed almonds for walnuts but next time I would use walnuts to give it a "richer" flavor. To save time I didn't roast the almonds. I also used evoo and omitted the pepper. Quick healthy snack. Tip-don't refrigerate leftovers the kale loses its crispiness. Read More
(1)
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/13/2015
Tasty and filling warm winter salad. I cheated and added bacon and am soooo glad I did. I used almond shavings instead of walnuts. All the flavours and textures just worked. What didn't work was the oven temperature and the time. At 110 C for 25 minutes nothing was happening except wilting the kale without any sign of getting crispy. So I cranked up the heat to 200 C and waited until the kale and chickpeas got crunchy and took it out. I also used olive oil instead of sunflower seed oil (not available in my area). Thank you LadyRae for the recipe. Read More
(3)
Rating: 3 stars
01/20/2015
I subbed almonds for walnuts but next time I would use walnuts to give it a "richer" flavor. To save time I didn't roast the almonds. I also used evoo and omitted the pepper. Quick healthy snack. Tip-don't refrigerate leftovers the kale loses its crispiness. Read More
(1)
Rating: 4 stars
01/17/2016
I made it, adding some onions, red peppers, cranberries, and red wine vinegar. It was wonderful! Read More
(1)
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Rating: 4 stars
12/23/2014
Used slivered almonds instead of walnuts and dried parsley instead of fresh. Still very tasty!! Read More
Rating: 5 stars
04/03/2019
Very tasty and very easy though I think next time I will go halves on the Pepper and I might double the amount of kale next time because I too love kale! Read More