Tuscan Baby Kale Salad with Roasted Chickpeas
  • 1can chickpeasdrained
  • 1/2tsp paprika
  • salt
  • 1/4cup olive oil
  • 1 lemonzested and juiced
  • 1/4cup parmasan cheesegrated (optional)
  • 1clove garlicsmashed and chopped
  • pinch red pepper flakes
  • 1bunch baby kale
  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.