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Roasted Kale and Chickpeas

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!
Prep Time10 mins
Cook Time40 mins
Course: Snack
Keyword: chickpeas, kale
Servings: 4


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


  • 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!)