Roasted Kale and Chick Pea Salad

Roasted Kale and Chick Pea Salad


Roasted Kale and Chick Pea Salad is a simple, healthy, delicious and quick salad. These are so easy to put together and taste like you spent a lot of time on it.

The holidays are over and let’s face it, its back to work, time to get back to reality along with all those extra pounds gained with scrumptious food. Time to go healthy again. But, who says healthy can’t be delicious too?


Let’s talk about Kale. Kale ( Brassica oleracea), is actually part of the cabbage family and are green or purple in color. It’s one of my favorite greens, so rich in vitamins and minerals, especially iron, and low in calories. During World War II, its production was encouraged by the United States government for their easy to grow and nutritional properties.

It is now considered one of the superfoods and an antioxidant superstar. One ounce of cooked kale offers more iron than one ounce of beef.

This particular recipe, Roasted Kale, and Chick Pea Salad combine the bright earthy and slightly bitter flavor of kale with the creaminess of chickpea and touch of sweetness with freshly grated coconut. This salad tastes good warm or at room temperature.

For more healthy salad recipes, check out my Soups and Salads page.

Note: Asafoetida is a dried gum extracted from the roots of certain perennial plants of the Ferula Family. It adds a nice flavor to the salad. You can purchase this spice in Indian specialty stores or from Amazon LG Hing (Asafoetida) 50gms too.

Roasted Kale and Chick Pea Salad
Sauteed Chick Peas

Roasted Kale and Chick Pea Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Passive Time 4 servings

Roasted Kale and Chick Pea Salad, is a hearty, healthy, protein and vitamin rich salad with the goodness of kale, creaminess of chickpeas and touch of sweetness from the fresh grated coconut. This salad tastes good warm or at room temperature.


    For Roasted Kale
  • 1 bunch curly kale (about 1 1/4 pounds)
  • 2 Tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper
  • For Chick Peas
  • 1 can/15 ounces/2 Cups cooked Chick Peas (Garbanzo Beans)
  • 1 Tablespoon minced Garlic
  • 1 tablespoon vegetable oil
  • 2 teaspoons black or brown mustard seeds
  • 6 fresh curry leaves
  • 2 dried red chiles, broken into pieces, seeds removed
  • 1/4 teaspoon asafetida (optional)
  • 1/4 teaspoon Cumin powder
  • 1/4 teaspoon Garam Masala
  • Salt to taste
  • Garnish
  • ¼ cup freshly grated coconut or unsweetened shredded coconut
  • 2 Tablespoon roasted Peanuts (Optional)
  • Edible flowers (Optional)


    For Kale
  1. Preheat the oven to 350 degrees F. Remove the hard stem and tear the kale into approximately 2 square inches. Wash and dry the leaves. A salad spinner is very useful for this.
  2. Toss the kale with the 2 Tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Place the kale without crowding the leaves in a single layer on a sheet pan. Roast them in batches if your sheet pan cannot accommodate the entire bunch. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp.
  3. For Chick Peas
  4. While the Kale is roasting in the oven, heat oil in a large skillet over medium-high. Add mustard seeds, wait a few seconds until the seeds begins to sputter. Add curry leaves, chiles, asafetida (if using) and garlic. Saute for a minute till the garlic starts to brown. Add chickpeas, cumin powder, garam masala and salt; cook, tossing often, till the pan starts to slightly brown at the sides, about 3 minutes.
  5. For the Salad
  6. Toss together with the Kale. Garnish with grated coconut and edible flowers.
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