Name: Baby Kale Salad with Crispy Roasted Chickpeas Recipe
Prep time: 20 min
Yield: 4
Ingredients: For The Roasted Chickpeas; 1 can chickpeas; 1 tbsp extra virgin olive oil; ½ tsp salt; ¼ tsp freshly ground black pepper; For The Salad; 1 tbsp freshly squeezed lemon juice; 3 tbsp extra virgin olive oil; 1 small garlic clove; ¼ tsp salt; ⅛ tsp freshly ground black pepper; 1 bag baby kale; ½ cup shaved Parmigiano-Regianno

baby kale salad with crispy roasted chickpeas recipe

How To Make Baby Kale Salad with Crispy Roasted Chickpeas

Deliciously crunchy roasted chickpeas are tossed with crisp kale, tangy lemon, and salty parmigiano-regianno to yield a tasteful baby kale salad!

Preparation: 20 minutes

Cooking: 10 minutes

Total: 30 minutes

Serves:

Ingredients

For Roasted Chickpeas:

15ozchickpeas,(1 can)
1tbspextra virgin olive oil
½tspsalt
¼tspfreshly ground black pepper

For Salad:

1tbsplemon juice,(from 1 lemon), freshly squeezed
3tbspextra virgin olive oil
1smallsmall garlic clove,minced
¼tspsalt
⅛tspfreshly ground black pepper
5ozBaby Kale,(1 bag or container), or Kale/Dark Greens Mix
½cupParmigiano-Regianno,shaved

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper.
Roast for 10 to 12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary.
Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
Serve and enjoy!