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Tuscan Baby Kale Salad with Roasted Chickpeas

Tuscan Baby Kale Salad with Roasted Chickpeas
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Tuscan Baby Kale Salad with Roasted Chickpeas
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 can chickpeas drained
  • 1/2 tsp paprika
  • salt
  • 1/4 cup olive oil
  • 1 lemon zested and juiced
  • 1/4 cup parmasan cheese grated (optional)
  • 1 clove garlic smashed and chopped
  • pinch red pepper flakes
  • 1 bunch baby kale
Servings:
Units:
Instructions
  1. Heat your oven to 400 degrees.
  2. Toss the chickpeas on a small rimmed baking sheet with the Paprika, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Roast the chickpeas for 10 - 12 minutes - they should become a little bit crunchy.
  3. Whisk together the remaining 3 tablespoons oil with the lemon zest and juice, cheese, garlic and red pepper. Taste and season with a pinch of salt if you think it needs some.
  4. Roughly tear the kale leaves into pieces depending on the size of the leaves and put into a large bowl. Pour the dressing over and toss and massage the leaves with your hands so that they're evenly coated.
  5. Serve the salad with some of the chickpeas spooned over the top and sprinkled with Parmesan, if you like.
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