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This Kale and Chickpeas Recipe is a Tasty Delight

If you’re looking for a healthy side, this sautéed kale with roasted chickpeas is delicious! Perfect for my adrenal fatigue eating plan.

Sautéed Kale with Roasted Chickpeas

I recently wrote about my struggle with adrenal fatigue, and let me tell you one of the staples of the new diet I’m on: KALE. Kale here, kale there, kale everywhere!

You can find kale in our healthy chicken kale salad or our kale and beet salad. I eat kale all the time. It’s lucky that I like kale so much, including sautéed kale, which is the hallmark of this delicious dish.

Kale and Chickpeas

If you’ve never tried kale and chickpeas before, you’re in for a real treat. I love the textures and flavors that both bring to the table.

I’m going to be honest: even though I love kale, I really wouldn’t be interested in eating it cooked on its own. However, the chickpeas completely change the game.

Throw some roasted chickpeas into cooked kale and you’ve got a side that’s perfect for eating as part of your adrenal fatigue diet, and could even be considered paleo (depending on your opinion of chickpeas).

The point is that sometimes straight up veggies get boring, and this sautéed kale with chickpeas is a way to make life – and eating your greens – interesting. Learn how to make this particular kale recipe below.

kale and chickpeas

Kale and Chickpea Recipe

Total Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 2

  • A bunch of kale, chopped
  • 2 tsp olive oil + 1 tbsp. olive oil
  • 2 cloves of garlic, thinly sliced
  • 1/2 tsp of sesame seeds
  • 1/2 tsp of paprika
  • Couple of tablespoons of chicken stock or vegetable broth or water
  • Salt and freshly cracked black pepper to taste
  • 1 can of garbanzo beans or 1 cup of cooked garbanzo beans

Preheat oven to 400°F. Grease a cookie sheet and keep aside.

Garbanzo beans in a ceramic cup

Drain and rinse the garbanzo beans if using from a can. Get rid of as much moisture as possible and transfer to the greased cookie sheet.

Drizzle 1 tbsp. of olive oil on top and season with salt and freshly cracked black pepper. Toss to mix. Roast in the oven for about 25 minutes. Halfway through, toss again once.

Kale cut into thin strips and added to a cast iron pan

While the chickpeas are roasting, cut the kale into thin strips and chop the stems into no more than 1/4 inch thick pieces. Slice the garlic thinly or mince depending on preference.

sauteed kale with chicken broth

Heat the remaining oil in a skillet on medium high heat and start cooking the kale and garlic together. Keep cooking till the kale starts wilting and then season with salt, freshly cracked black pepper and paprika.

Stir for a couple of minutes and add the chicken stock (or vegetable broth or water). Cook till the kale softens and the moisture evaporates.

kale chickpea recipe

Add handfuls of roasted chickpeas to the cooked kale and serve.

sauteed chickpeas with kale

You’ll love the sautéed kale with the crunch of the chickpeas!

Yield: 2 servings

Sauteed Chickpeas and Kale

sauteed chickpeas with kale

Good If you're looking for a healthy side, this sautéed kale with roasted chickpeas is delicious! Perfect for my adrenal fatigue eating plan.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 15 oz garbanzo beans, (1 can raw, or 1 cup cooked)
  • 1 bunch kale, (chopped)
  • 1 T olive oil
  • 2 teaspoon olive oil
  • 2 cloves garlic, (thinly sliced)
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon paprika
  • 2 T chicken stock, (can also use vegetable stock or water)
  • salt and freshly ground black pepper to taste

Instructions

  1. Preheat oven to 400°F. Grease a cookie sheet and keep aside.
  2. Drain and rinse the garbanzo beans if using from a can. Get rid of as much moisture as possible and transfer to the greased cookie sheet. Drizzle 1 tbsp. of olive oil on top and season with salt and freshly cracked black pepper. Toss to mix. Roast in the oven for about 25 minutes. Halfway through, toss again once.
  3. While the chickpeas are roasting, cut the kale into thin strips and chop the stems into no more than 1/4 inch thick pieces. Slice the garlic thinly or mince depending on preference.
  4. Heat the remaining oil in a skillet on medium high heat and start cooking the kale and garlic together. Keep cooking till the kale starts wilting and then season with salt, freshly cracked black pepper and paprika. Stir for a couple of minutes and add the chicken stock (or vegetable broth or water). Cook till the kale softens and the moisture evaporates.
  5. Add handfuls of roasted chickpeas to the cooked kale and serve.

Nutrition Information:

Yield:

2

Serving Size:

1 serving

Amount Per Serving: Calories: 482Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 200mgCarbohydrates: 64gFiber: 18gSugar: 11gProtein: 21g

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Laurie O'Neill

Sunday 17th of March 2019

This was a delicious and easy dish. My first success with roasted chickpeas. Thank you!

Amy

Sunday 17th of March 2019

My pleasure and glad you enjoyed it!

Victoria

Thursday 5th of July 2018

This was absolutely delicious and so easy to make! I added avocado at the end and a scoop of brown rice mixed with quinoa to make it a little heartier.

Amy

Thursday 5th of July 2018

I'm so glad you liked it!