Crunchy Kale & Chickpea Salad with Lemon Poppyseed Dressing

Preparation 10 min Cook Time 15 min Serves 1     adjust servings


  • 4 cups kale, de-stemmed and washed
  • 1 cup chickpeas, drained and pat dry
  • 1 1/2 teaspoon salt
  • 2 teaspoons ground black pepper

Lemon Poppyseed Dressing

  • 1 tbsp lemon juice
  • A pinch of Poppyseed
  • 1 tbsp Dijon mustard
  • 1 tbsp Olive oil
  • 1/2 tbsp maple syrup


  1. Preheat oven to 325 degrees Fahrenheit.

Washing The Kale and Removing From The Stems

  1. Wash the Kale and you can dry in a salad spinner if you have one, or with a paper towel.
  2. Strip from the stem and break the kale into pieces.
  3. Spray a baking sheet with cooking spray and spread the kale out over it.
  4. Either spray the kale with cooking spray or toss with oil (I find spraying the kale easier).
  5. Sprinkle with 3/4 teaspoon salt and 1 teaspoon ground black pepper.
  6. Bake for 10 minutes.
  7. While baking, heat 1 tablespoon coconut oil over medium high heat.
  8. Add the chickpeas and the remaining salt and pepper and stir to combine.
  9. Cook the chickpeas on medium-low heat for 15 minutes, stirring frequently (you can always start these first while waiting on the oven to preheat). Remove from heat when finished.
  10. When finished, place crunchy kale in a bowl and top with chickpeas. Toss to your desired combination. Pour dressing on top (see below) and enjoy!

Lemon Poppyseed Dressing

  1. Combine all ingredients for the dressing in a container and whisk together for a minute. Pour desired amount on top of salad.


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