Roasted Chickpea & Kale Salad
with Grape Tomatoes & Garlicky Croutons
- Eggs
- Soy
- Wheat
- Milk
Is it possible to fall in love with a salad? It is when this veggie-filled recipe is on the menu. You’ll roast chickpeas in a ranch-flavored spice until they’re crispy and crackly. Toss together fresh kale, grape tomatoes, Parmesan cheese, homemade croutons, and a creamy dressing—then close your eyes and savor every bite of this dinner dream come true!
Ingredients
1 unit
Chickpeas
1 tablespoon
Ranch Spice
1 unit
Lemon
4 ounce
Grape Tomatoes
4 ounce
Kale
6 tablespoon
Mayonnaise
(Contains: Eggs)
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 teaspoon
Garlic Powder
2 teaspoon
Dijon Mustard
1 teaspoon
Hot Sauce
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
Not included in your delivery
7 teaspoon
Olive Oil
2 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • Drain and rinse chickpeas; dry thoroughly with paper towels. Toss on a baking sheet with a large drizzle of oil, half the Ranch Spice (all for 4), and ½ tsp salt (1 tsp for 4). • Roast on top rack until chickpeas are slightly crispy, 18-20 minutes (you’ll add more to the sheet after 13 minutes). (It’s natural for chickpeas to pop a bit while roasting.)
• Meanwhile, wash and dry produce. • Quarter lemon. Halve tomatoes lengthwise. Remove and discard any large stems from kale; chop into bite-size pieces. • In a small bowl, whisk together mayonnaise, half the mustard, half the hot sauce, 1 tsp soy sauce (we sent more), ½ tsp garlic powder, and juice from two lemon wedges. (For 4, use all the mustard, all the hot sauce, 2 tsp soy sauce, 1 tsp garlic powder, and juice from whole lemon.) (TIP: If dressing seems too thick, add water ½ tsp at a time until mixture reaches a drizzling consistency.) Season generously with pepper.
• Cut baguette into ½-inch cubes. TIP: Slice baguette lengthwise, like you’re making a sandwich, then cut each half into ½-inch strips to make cubing extra easy. • In a medium bowl, toss bread with remaining garlic powder, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper until evenly coated. • Once chickpeas have roasted 13 minutes, remove sheet from oven. Carefully push chickpeas to one side of sheet. Spread bread out on empty side. (For 4, leave chickpeas roasting. Use a second sheet for bread; toast on middle rack.) • Return to top rack until croutons are golden brown and crisp, 5-7 minutes.
• Meanwhile, in a large bowl, add kale and a drizzle of olive oil; lightly season with salt. Using your hands, massage kale until leaves are tender, 30-60 seconds. TIP: Don’t skip this step— massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture. • Add as much dressing as you like. Add tomatoes, croutons, half the chickpeas, and half the Parmesan; toss to combine. • Divide salad between plates. Top with remaining chickpeas and remaining Parmesan. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the zesty dressing and crunchy textures, though some found it too salty or mayo-heavy.
- Ease of prep: Quick and easy to assemble, with clear instructions for massaging kale and making homemade croutons 🥗.
- Suggestions: Consider adding extra veggies or protein; try reducing salt and mayo in dressing for a lighter taste.
- Leftovers: Stays fresh for days, though some found the croutons got soggy over time.
- Portions: Several mentioned it was filling, while others wished for more kale or a larger serving overall.
Reviews from our home cooks
It was my first dish, for me the lemon was a bit strong, but overall the salad was tasty. The cherry tomatoes were not too ripe but I have a garden, so I just used my own fresh tomatoes. I added a few more veggies (red pepper, diced raw broccoli) and made two meals out of it. The kale was good and stayed fresh. I liked the freshness of the croutons.
Delicious dressing on salad that was crunchy and light! The kale and tomatoes were a great combo. The kale was soft after following the preparation directions. Hearty lunch meal! Five stars ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
This was delicious! It came with a good amount of dressing and everybody was able to dress it up per their personal preference. A few of the tomatoes were shriveled up and unusable but I made this 5 days after delivery (after a day delay in shipping) so is was not unexpected (stored in the fridge). A lot of tasty flavors and healthy if you go light on the dressing!
Wow so so good! I really loved this one. The only thing is that it was maybe a little heavy. I would have liked something a little bit more refreshing in it like more tomatoes or some apple or something bright like that. Will definitely make again!
Kale and chickpeas are nothing special, but the dressing was really good. I can easily get 4 meals from this. I made mine without the croutons and, while the dressing was really good, I will only use half a lemon for 4 servings the next time. I think it will be even better.
Another great recipe with the croutons and mustard dressing. The roasted chickpeas give enough protein to make this a complete meal and then some!
We really like the flavors of this salad. Kale is a super-food. Only complaint is the chick peas (legumes) were SMALL. Noticeably smaller than I've ever had
I gave this an A, and wrote: Awesome sauce recipe! Don't spice up the croutons or use the whole generously-portioned ranch packet. So good it doesn't need it. The grape tomatoes were as good as in-season Indiana summer tomatoes! Yum!
Fun and easy to make. Crunchy croutons. Warm and zesty spices for the chickpeas.
I have never enjoyed kale, but this dish is HEAVENLY. I cut the mayo in half and doubled the soy sauce, and I think I could eat both servings by myself in one sitting.
