Crispy Ranch Chickpea and Kale Salad with Garlic Croutons

This vibrant salad is packed with textures and flavors that will make you fall in love with greens. Crispy roasted chickpeas seasoned with ranch spice, tender massaged kale, juicy grape tomatoes and crunchy homemade garlic croutons come together in a creamy, tangy dressing. It’s a satisfying meal that’s anything but ordinary.

Perfect for a quick weeknight dinner, this recipe combines protein-rich chicken and chickpeas with fresh vegetables and a zesty dressing. The roasted chickpeas add a delightful crunch, while the homemade croutons provide a garlicky bite. Every forkful is a celebration of wholesome ingredients.

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Ingredients

10 ounce Chopped Chicken BreastView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

0.22 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Ranch SpiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

7 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Drain and rinse chickpeas; pat dry with paper towels. Toss on a baking sheet with a drizzle of oil, half the ranch spice and ½ tsp salt. Roast on top rack for 13 minutes.
2. Meanwhile, quarter the lemon. Halve grape tomatoes. Remove large stems from kale and chop into bite-size pieces.
3. In a small bowl, whisk together mayonnaise, half the mustard, half the hot sauce, 1 tsp soy sauce, ½ tsp garlic powder and juice from two lemon wedges. Season with pepper. If too thick, add water ½ tsp at a time until drizzling consistency.
4. Pat chicken dry. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken in a single layer; season with salt and pepper. Cook, stirring, until browned and cooked through, 4-6 minutes.
5. Cut baguette into ½-inch cubes. In a medium bowl, toss bread with remaining garlic powder, 2 tbsp olive oil, salt and pepper. After chickpeas have roasted 13 minutes, remove sheet from oven. Push chickpeas to one side; spread bread on empty side. Return to oven until croutons are golden, 5-7 minutes.
6. In a large bowl, combine kale with a drizzle of olive oil and a pinch of salt. Massage kale with your hands until tender, 30-60 seconds. Add tomatoes, croutons, half the chickpeas, half the Parmesan and dressing to taste; toss to combine.
7. Divide salad among plates. Top with remaining chickpeas, remaining Parmesan and chicken. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use a different type of bread for croutons?

Yes, any sturdy bread like sourdough or ciabatta works well.

How can I make this salad vegetarian?

Simply omit the chicken and add extra chickpeas or another protein like tofu.

How should I store leftovers?

Store salad components separately in the fridge for up to 2 days. Assemble just before serving.