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Roasted Kale and Chickpea Salad

Rachel Sharp

"This yummy and simple to cook dish is another reason to love kale, as if I needed another."
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40 m servings 401 cals
Original recipe yields 4 servings

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 225 degrees F (110 degrees C).
  2. Heat a skillet over medium heat. Cook and stir walnuts in the hot skillet until toasted and fragrant, about 5 minutes.
  3. 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.
  4. Bake in the preheated oven until kale is wilted and slightly crunchy, about 25 minutes.
  5. Toss kale and chickpeas mixture, walnuts, parsley, and lemon juice together in a bowl.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 401 calories; 28.2 g fat; 32.3 g carbohydrates; 11.9 g protein; 0 mg cholesterol; 841 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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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...

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 sn...

I made it, adding some onions, red peppers, cranberries, and red wine vinegar. It was wonderful!

Used slivered almonds instead of walnuts and dried parsley instead of fresh. Still very tasty!!