Italian Kale Salad with Crispy Chickpeas and Homemade Croutons

If you’ve ever wished you could eat half a baguette but disguise it as a healthy salad, this recipe is for you. Kale might look like it’s the main ingredient here, but crispy, garlicky, oil-drizzled homemade croutons are the real star of the show. 

Since kale is best during the colder months, this hearty salad is one of my go-to dinners in the late fall and winter. I hope you’ll love it as much as I do!

Italian Kale Salad with Crispy Chickpeas and Homemade Croutons

Ingredients:

For the kale:

• 1 head kale (Tuscan kale is awesome, but regular kale works great too), rinsed with ribs removed 

• 1 lemon

• 2 tbsp olive oil 

• 1/2 clove of minced garlic (save the other half for the croutons)

• 1 bunch of radishes, thinly sliced 

• 1/4 cup shredded parmesan cheese 

• Salt and pepper to taste 

For the chickpeas: 

• 1 can of chickpeas, drained and rinsed

• 1 tbsp olive oil

• 1/2 tsp garlic powder

• 1/2 tsp smoked paprika

• 1/2 tsp Italian seasoning 

• Salt and pepper to taste 

For the crispy croutons:

• 1 French baguette

• 2 tbsp olive oil

• 1/2 tsp red chili pepper flakes 

• 1/2 clove of garlic (left over from the kale) 

To make: 

For the kale:

1. Start by tearing the kale into bite-sized pieces and massaging it for a couple of minutes in a medium bowl. Everyone I know always laughs at me when I tell them to “massage” or knead their kale like bread, but it’s the most important thing you can do to make it taste good! This helps break down the fibers in the kale, which it a lot more fun to eat—trust me.

2. Juice the lemon into a large bowl. Add the 2 tbsp of olive oil, 1/2 clove of minced garlic, and salt and pepper to taste. Mix well to combine.

3. Next, add the kale, thinly sliced radishes, and parmesan. Toss the salad and add salt and pepper to taste.

For the chickpeas: 

1. Heat 1 tbsp olive oil in a nonstick frying pan over medium heat.

2. Make sure the chickpeas are well drained, then add them to the pan. Sprinkle with garlic powder, smoked paprika, Italian seasoning, and salt and pepper to taste. Stir well to combine.

3. Cook the chickpeas over medium heat until browned and crispy (about 10 mins), stirring every few minutes. Remove from heat, transfer into a bowl, and let cool.

For the crispy croutons:

1. Preheat the oven to 400 degrees.

2. Tear the baguette into bite-sized pieces and place them on a baking tray.

3. Bake for 10-12 minutes, or until toasted.

4. Meanwhile, in the pan you used to cook the chickpeas, combine 2 tbsp olive oil, 1/2 tsp red chili pepper flakes, and 1/2 clove minced garlic. Heat on low to infuse the oil while the croutons are toasting.

5. When the croutons are done, remove from the oven and drizzle with the infused oil.

Add the chickpeas and croutons to the kale, toss well to combine, and top with extra parmesan or olive oil if that’s your thing. Enjoy!