These Oven Roasted Kale and Chickpeas are the most satisfying salty, crunchy, and healthy snack. They are super easy to make and are delicious on top of salads and bowls!
![Roasted Kale and Chickpeas](http://www.thefreshfind.com/wp-content/uploads/2020/06/Roasted-Kale-and-Chickpeas-21.jpg)
Who else loves kale chips? I absolutely LOVE love them. But has anyone else bought their $6 bag of kale chips, and only a short 2-3 minutes later, they are all gone?! Maybe I just eat them too fast, but making my own at home is a game changer. (and a money saver!)
I love to roast kale and chickpeas together to add additional crunch and variety to the mix. They are such a satisfying crunchy, salty and nutrient dense snack – especially in quarantine!
To roast the chickpeas:
I like to dry the chickpeas (if using canned) overnight, or a few hours in advanced. Juuuuust to make sure they are EXTRA crispy (!). I drain the chickpeas in a colander, lay paper towels on the bottom, and let them dry out for a few hours or overnight.
![Roasted Chickpeas ingredients](http://www.thefreshfind.com/wp-content/uploads/2020/06/Roasted-Kale-and-Chickpeas-06.jpg)
For the simplest version (which is my favorite), toss the chickpeas in olive oil and salt. Lay on a baking sheet, and bake for 30-40 minutes at 425 degrees. You can use other spices like cumin, smoked paprika and garlic, but I’m quite happy with simple olive oil and salt.
To roast the kale:
Wash the kale and remove the stems. Cut into 1-2 inch leaves. Massage with olive oil and sesame oil for 1 minute. You want it to turn a vibrant green, but not lose too much volume.
Lay on a baking sheet, sprinkle with salt and sesame seeds. Roast at 425 degrees for 10-12 minutes. Keep a close eye on the kale, it toasts up QUICK!
![Roasted Kale with sesame](http://www.thefreshfind.com/wp-content/uploads/2020/06/Roasted-Kale-and-Chickpeas-13.jpg)
Let the chickpeas and kale cool slightly, and place in a bowl/platter as a snack. I also love to save some and top off my salads and grain bowls with these crunchies. I highly recommend!
To store these roasted kale and chickpeas, (if you can resist eating it all right away), let it cool completely and place in an air-tight Tupperware.
Looking for something else?
- Delicious and bright Kale and Farro Salad
- Sweet and Spicy Kale Salad
- Black Rice Salad with roasted veggies
Roasted Kale and Chickpeas
Ingredients
For roasted chickpeas:
- 1 can chickpeas (15.5 oz)
- 2 tsp olive oil
- 1/4 tsp fine sea salt
For roasted kale:
- 1 bunch kale
- 1.5 tbsp olive oil
- 2 tsp sesame oil
- 2 tbsp sesame seeds
- 1/4 tsp fine sea salt
Instructions
- Preheat oven to 425 degrees.
For the roasted chickpeas:
- Drain chickpeas and place on a paper towel. Pat dry (or allow to dry a few hours in advanced)
- Toss chickpeas in olive oil and salt.
- Lay on a baking sheet, and bake for 30-40 minutes or until desired toasting, shaking pan at half way.
For the roasted kale:
- Wash kale and remove the stems. Chop into 2-inch leaves
- Using clean hands, massage kale with olive oil and sesame oil for about 30 seconds, until bright green but still has volume.
- Lay kale on a baking sheet. Sprinkle with salt and sesame seeds.
- Roast for 10-12 minutes. (Keep a close eye!)
![Oven Roasted Kale and Chickpeas PIN](http://www.thefreshfind.com/wp-content/uploads/2020/06/Oven-Roasted-Kale-and-Chickpeas-683x1024.jpg)
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