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Lunch recipe · from the recipe book

Crispy Garlic Herb Kale with Roasted Chickpeas

Shatteringly crisp roasted kale and crunchy chickpeas tossed in garlic, thyme and oregano, finished with lemon and a little Parmesan.

Crispy Garlic Herb Kale with Roasted Chickpeas

Ingredients

  • 13⅓ cups chopped280 gKalestems removed, torn into bite-size pieces
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp27 gOlive oildivided
  • 4 cloves12 gGarlicthinly sliced
  • 1 tsp1 gDried thyme
  • 1 tsp1 gDried oregano
  • ¼ tsp2 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 2½ tbsp grated15 gGrated Parmesan
  • 1 tbsp15 gLemon juice

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Wash the kale, dry it very well, remove the stems and tear the leaves into bite-size pieces. Pat the chickpeas dry and thinly slice the garlic.
  3. In a bowl, toss the chickpeas with half of the olive oil, the thyme, the oregano and half of the salt. Spread them on the sheet pan and roast for 15 minutes, until starting to crisp.
  4. Meanwhile, in the same bowl, toss the kale and the garlic with the remaining half of the olive oil, the remaining half of the salt and the black pepper, massaging the oil into the leaves.
  5. Push the chickpeas to the edges of the pan, scatter the kale and garlic over the pan in a single layer and roast for 8 to 10 minutes more, until the kale is crisp at the edges and the garlic is golden.
  6. Transfer to a serving bowl, drizzle with the lemon juice, sprinkle with the Parmesan and serve warm.

Contains: Milk.

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Saved in the Every Helping recipe book on October 24, 2026.

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