Kale Salad with Crispy Chickpeas & Pickled Red Onions

This hearty kale salad is bright, crunchy, and deeply satisfying. Tender massaged kale is tossed with lemon and olive oil, topped with crispy roasted chickpeas, shaved parmesan, and vibrant Pickled Red Onions for a punch of acidity that brings everything together.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 3-4

Ingredients (Serves 2–3)

For the salad

• 1 large bunch curly kale, stems removed and chopped (about 5–6 cups)
• 1 tbsp olive oil
• 1–2 tbsp fresh lemon juice
• ½ tsp kosher salt
• ¼ tsp black pepper
• 1 cup Cleveland Kitchen Pickled Red Onions
• ½ cup shaved parmesan
• 1 cup crispy roasted chickpeas (recipe below)

For the Crispy Chickpeas

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp kosher salt
  

Optional add-ons

• Avocado slices
• Grilled chicken or salmon
• Toasted seeds

Instructions

Make the Crispy Chickpeas

1. Preheat oven to 400°F.
2. Pat chickpeas very dry with a towel.
3. Toss with olive oil, paprika, garlic powder, and salt.
4. Spread on a sheet pan and roast for 25–30 minutes, shaking halfway through, until golden and crispy.
5. Let cool slightly — they’ll crisp up more as they cool.

Assemble the Salad

1. In a large bowl, combine chopped kale, olive oil, lemon juice, salt, and pepper. Massage with your hands for 1–2 minutes until the kale softens and deepens in color.
2. Top the kale with crispy chickpeas, shaved parmesan, and a generous handful of Pickled Red Onions.
3. Add another squeeze of lemon if desired and serve immediately.