Kale Salad with Lemony Hummus Dressing and Crispy Chickpeas

Kale Salad with Lemony Hummus and Crispy Chickpeas


▪ 1 bunch raw curly kale, chopped into small pieces (about 5-6 loose cups)
▪ 2 stocks romain lettuce
▪ Lemon-hummus dressing (below)
▪ Crispy chickpeas (below)

Lemon-Hummus dressing:

▪ juice of 2 lemons (around 3-4 tablespoons)
▪ 3 tablespoons hummus
▪ 2 tablespoons rice wine vinegar
▪ 3 tablespoons extra virgin olive oil
▪ good pinch of salt & pepper

Crispy chickpeas:

▪ 1 can chickpeas
▪ 3 tablespoons olive oil
▪ squeeze of 1 lemon + it’s zest
▪ a few pinches of salt & pepper
▪ 11/4 teaspoon ground cumin
▪ 1 teaspoon ground paprika
▪ 1/8 teaspoon chili powder
▪ 1/4 teaspoon turmeric
▪ 1 teaspoon ground coriander
▪ 1/2 teaspoon ground sumac


  1. Crispy Chickpeas: Preheat oven to 450 degrees F. Remove chickpeas from can and rinse off well. Place spices + salt and pepper into a bowl with olive oil, lemon juice, and zest— stir well.Add washed chickpeas into the bowl to coat with the olive oil mixture. Place chickpeas onto a lined baking sheet in a single layer. Roast in the oven for about 20-30 minutes, or until golden brown and crispy.
  2. Kale Salad:Wash kale and romaine well.Thinly chop lettuce into ribbons, and keep they separate.
  3. Lemon- Hummus Dressing:Whisk together the dressing ingredients, set aside.
  4. Putting it all together: Pour 1/2 of the dressing onto the kale, and use your hands to massage the dressing into the kale for at least a minute. (Make sure to massage thoroughly, this will help take away the bitterness of the leaves).The salad tastes better the more it sits, make sure each leaf of kale is coated thoroughly and has a nice shine.Then dress the romaine, but no need to massage it.Top with crispy chickpeas and and extra squeeze of lemon.


Recipe by www.howyouglow.com