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Lunch recipe · from the recipe book

Crispy Roasted Parmesan Kale with Chickpeas

Shatteringly crisp kale edges and crunchy roasted chickpeas tossed in nutty Parmesan, garlic and a bright squeeze of lemon.

Crispy Roasted Parmesan Kale with Chickpeas

Ingredients

  • 14¼ cups chopped300 gKalestems removed, torn into bite-size pieces
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry
  • 2 tbsp27 gOlive oildivided
  • ⅓ cup grated35 gGrated Parmesan
  • 3 cloves9 gGarlicminced
  • ½ tsp1 gCrushed red pepper
  • ½ tsp1 gBlack pepper
  • 1 tbsp15 gLemon juice
  • ⅛ tsp1 gSalt

Steps

  1. Preheat the oven to 400°F (200°C) and line two sheet pans with parchment.
  2. Remove the kale stems, tear the leaves into bite-size pieces, then wash and dry them thoroughly. Mince the garlic and pat the chickpeas very dry.
  3. On one sheet pan, toss the chickpeas with one third of the olive oil and the black pepper; spread them out and roast for 15 minutes.
  4. Meanwhile, in a large bowl, massage the kale with the remaining two thirds of the olive oil, the garlic, the red pepper flakes and the salt until every leaf is lightly coated.
  5. Spread the kale in a single layer on the second sheet pan. Shake the chickpea pan, then roast both pans together for 10 to 12 minutes, until the kale edges are crisp and the chickpeas are golden.
  6. Sprinkle the Parmesan over the kale and roast 2 to 3 minutes more, until the cheese melts and turns lightly golden.
  7. Tip the kale and chickpeas into a serving bowl, drizzle with the lemon juice, toss gently and serve warm.

Contains: Milk.

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

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