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Lunch recipe · from the recipe book

Crispy Lemon Kale with Roasted Chickpeas

Shatter-crisp roasted kale edges and crunchy smoky chickpeas, brightened with lemon zest and juice and a shower of Parmesan.

Crispy Lemon Kale with Roasted Chickpeas

Ingredients

  • 14¼ cups chopped300 gKalestems removed, torn into bite-size pieces
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp27 gOlive oildivided
  • 2 cloves6 gGarlicthinly sliced
  • ¾ tsp2 gPaprika (sweet or smoked)
  • ¼ tsp2 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 2 tsp4 gLemon zest
  • 1½ tbsp20 gLemon juice
  • 2½ tbsp grated15 gGrated Parmesan

Steps

  1. Preheat the oven to 425°F (220°C) and set out a large rimmed sheet pan.
  2. While the oven heats, wash the kale, dry it very well, strip the stems and tear the leaves into bite-size pieces; pat the chickpeas dry and slice the garlic.
  3. On the sheet pan, toss the chickpeas with one third of the olive oil, the paprika and half of the salt. Roast for 15 minutes, until starting to crisp.
  4. Meanwhile, in a large bowl, massage the kale with the remaining two thirds of the olive oil, the garlic, the remaining half of the salt and the black pepper until every leaf is glossy.
  5. Push the chickpeas to one side, spread the kale over the pan in a single layer (use a second pan if crowded) and roast 8 to 10 minutes more, until the kale edges are crisp and lightly browned and the chickpeas are crunchy.
  6. Transfer to a serving platter, sprinkle with the lemon zest, drizzle with the lemon juice and scatter the Parmesan over the top. Serve right away while the kale is crisp.

Contains: Milk.

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

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