Bird's eye of crispy chickpea salad

This recipe requires a heat source

Recommended materials: Skillet, two large bowls, cutting board, knife, grater (knife also works), spatula, measuring spoons (or one big spoon and one small spoon), measuring cups, paper or cloth towel.


  • 4 TBSP olive oil (used both for dressing and frying chickpeas)
  • 1 can chickpeas, drained and rinsed
  • ¾ tsp garlic powder (or 1 clove garlic, minced)
  • ¾ tsp paprika
  • 1 tsp salt, divided (used both to season chickpeas and for massaging kale)
  • ⅓ cup sunflower seeds
  • ¾ cup apple (chopped into cubes)
  • 1 cup carrot (shredded or finely chopped)
  • ¼ cup lemon juice
  • 4 cups kale, ripped into bite-sized pieces and packed (or another leafy green)


  1. Wash hands.
  2. Rinse and dry chickpeas well with a paper or cloth towel.
  3. In a large bowl, toss chickpeas with garlic powder (or fresh garlic), paprika, and ½ tsp of salt. 
  4. Heat 2 TBSP olive oil in a skillet on medium high heat, then pan fry seasoned chickpeas until golden, for about 10 minutes.
  5. In a large bowl, mix kale, 2 TBSP olive oil, lemon juice, and ½ tsp of salt.
  6. Use your hands to massage the dressing into kale greens, until incorporated and kale is slightly wilted.
  7. To the bowl of kale: add sunflower seeds, chopped apple, shredded carrot, and chickpeas.
  8. Toss to mix together and serve. 
  9. Enjoy!