
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!
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
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Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
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Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper.
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Roast for 10 to 12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
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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.
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Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
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Serve and enjoy!
Nutrition
- Calories: 613.43kcal
- Fat: 25.07g
- Saturated Fat: 5.59g
- Monounsaturated Fat: 12.73g
- Polyunsaturated Fat: 4.55g
- Carbohydrates: 71.16g
- Fiber: 14.32g
- Sugar: 12.43g
- Protein: 29.99g
- Cholesterol: 12.64mg
- Sodium: 414.60mg
- Calcium: 335.99mg
- Potassium: 963.05mg
- Iron: 5.36mg
- Vitamin A: 218.91µg
- Vitamin C: 48.38mg
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