kale and power greens with roasted chickpeas and Parmesan

Crispy Chickpea Power Greens Salad

Loaded with crispy chickpeas and Parmesan, this hearty power greens salad is a satisfying lunch and pairs perfectly with a simple protein or soup for dinner.

Servings: 2 to 4
Total Time: 20 Minutes

Ingredients

For the Roasted Chickpeas

  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

For the Salad

  • 1 tablespoon freshly squeezed lemon juice, from one lemon
  • 3 tablespoons extra-virgin olive oil
  • 1 small garlic clove, minced
  • ¼ teaspoon salt
  • ⅛ teaspoon freshly ground black pepper
  • 5 oz dark leafy greens mix (baby kale, arugula, chard, spinach, etc.)
  • ½ cup shaved Parmigiano-Regianno

Instructions

  1. Make the roasted chickpeas: Preheat the oven to 425°F and set an oven rack in the middle position. Line a baking sheet with heavy-duty aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt, and pepper. Roast for 20 to 25 minutes, stirring once, until the chickpeas are golden and crispy. Let cool.
  2. In a large bowl, combine the lemon juice, olive oil, garlic, salt, and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning, if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Reggiano and crispy roasted chickpeas.

Nutrition Information

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  • Per serving (4 servings)
  • Calories: 342
  • Fat: 20g
  • Saturated fat: 4g
  • Carbohydrates: 29g
  • Sugar: 5g
  • Fiber: 8g
  • Protein: 14g
  • Sodium: 940mg
  • Cholesterol: 10mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.