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Lunch recipe · from the recipe book

Smoky Roasted Kale and Chickpea Crisps

Crackly oven-roasted kale and crunchy smoked-paprika chickpeas with a squeeze of lemon and a salty shower of Parmesan.

Smoky Roasted Kale and Chickpea Crisps

Ingredients

  • 14¼ cups chopped300 gKalestems removed, torn into bite-size pieces
  • 1 can, drained254 gChickpeas, canned, drained and rinsedpatted very dry
  • 1 medium110 gRed onioncut into thin wedges
  • 2 tbsp30 gOlive oildivided
  • 2½ tsp6 gPaprika (sweet or smoked)smoked, divided
  • ¾ tsp2 gGarlic powder
  • ¼ tsp2 gSaltdivided
  • 1 tbsp15 gLemon juice
  • 2½ tbsp grated15 gGrated Parmesan

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. Wash and thoroughly dry the kale, strip out the stems and tear the leaves into bite-size pieces; set aside. Pat the chickpeas very dry and cut the red onion into thin wedges.
  3. In a bowl, toss the chickpeas and red onion with half of the olive oil, half of the smoked paprika, the garlic powder and half of the salt. Spread on the sheet pan and roast 15 minutes, until the chickpeas begin to crisp.
  4. Meanwhile, in the same bowl, massage the kale with the remaining half of the olive oil, the remaining half of the smoked paprika and the remaining half of the salt until every leaf is lightly coated.
  5. Stir the chickpeas and onion, push them to the edges, and scatter the kale over the pan in a loose single layer. Roast 8 to 10 minutes more, until the kale edges are crisp and lightly browned.
  6. Drizzle the lemon juice over the pan, sprinkle with the Parmesan, toss gently and 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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