Cook This Tonight: Smoky Chickpea and Kale Salad

Welcome to Cook This Tonight! Every week we’ll bring you an original Plated recipe fresh off our menus to help lessen the effort of last-minute weeknight dinner planning, so you can make time for what’s worth it.

We love a big “empty the fridge into a bowl” salad, especially during the summer when anything with that requires more than 35 minutes in the kitchen feels like a chore. This salad is so jam-packed with tasty mix-ins, you’ll discover something new to love in every bite. And, you’re in luck, aside from a bit of mixing and chopping, you’ll only need one pan for roasting some summer produce.

Chickpea and Kale Salad

Smoky Chickpea and Kale Salad

(Serves 4)

2 romaine hearts
8 ounces curly kale
2 ears corn
2 lemons
1 15-ounce can chickpeas
½ teaspoon smoked paprika
1 pint grape tomatoes
2 cloves garlic
¼ cup mayonnaise
2 teaspoons Dijon mustard
⅛ ounce chives
6 ounces crumbled feta cheese
olive oil
kosher salt

1. Preheat oven to 450°F. Halve romaine hearts lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stems. Rinse remaining produce. Stack kale leaves and roughly chop, discarding long stems. Sprinkle ¼ teaspoon salt over kale leaves and, using your hands, massage until beginning to soften, 1–2 minutes. Shuck corn, discarding husks and silk; slice off kernels, discarding cobs. Need a trick for removing corn kernels from the cob? Lay each cob flat on your cutting board and carefully slice kernels off 1 side. Rotate cob and continue slicing to remove kernels on all sides. Halve lemons.

2. Drain and rinse chickpeas, then pat dry with paper towel. On 1 half of baking sheet, toss chickpeas with smoked paprika, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. On other half of sheet, toss whole grape tomatoes and corn with ½ tablespoon olive oil, ¼ teaspoon salt, and pepper as desired.

3. Roast chickpeas and vegetables until chickpeas are browned and crisp and corn and tomatoes have softened, 12–15 minutes.

4. While chickpeas and vegetables roast, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Want to see our technique for making garlic paste? Check out this cheffy trick. Transfer garlic paste to a large bowl (big enough for the salad).

5. To bowl with garlic paste, add mayonnaise, mustard, juice of 2 lemons, ¼ teaspoon salt, and pepper as desired and whisk to combine. Whisking continuously, add ¼ cup olive oil to fully combine. Add kale to bowl with dressing and toss to coat, then set aside to marinate at room temperature until ready to serve. Letting the kale marinate will help to further soften the leaves so it can soak up more of the delicious dressing.

6. Once chickpeas and vegetables are roasted, add romaine to bowl with kale and toss to coat. Divide salad among serving plates. Top with smoky chickpeas and roasted corn and tomatoes. Cut chives into 1-inch pieces and sprinkle over top. Garnish with feta.

Looking for the 2-serving version of this recipe? We’ve got you covered at

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