Fish FoodThis salad also works very well with Arugula if baby kale is not available.
INGREDIENTS
For the roasted chickpeas
1 Chickpeas, rinsed and drained
1 tbsp Olive Oil
½ tsp Salt
¼ tsp Black Pepper
For the salad
1 tbsp Lemon juice, freshly squeezed from one lemon
3 tbsp Olive Oil
1 Garlic clove, small, minced
¼ tsp Salt
⅛ tsp Black Pepper
1 Baby Kale tub
½ cup Parmesan, freshly shaved is bestPantry parm in bottle can be used too
DIRECTIONS
1
Preheat oven to 425° F. Line a baking sheet with parchment paper.
2
Drain and rinse the chickpeas thoroughly.
3
Toss the chickpeas with olive oil, salt and pepper and roast for about 10 minutes, until the chickpeas are slightly browned and crisp. Allow to cool
4
In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the baby kale and toss until evenly coated.
5
Taste and adjust seasoning if necessary (add a little more salt/pepper if needed). Can also add a dash of red pepper flakes.
6
Arrange the salad on the plates and top with Parmesan shavings and crispy roasted chickpeas.
CategoryGluten Free, Pantry, Pantry + Commissary, Vegetable
Ingredients
For the roasted chickpeas
1 Chickpeas, rinsed and drained
1 tbsp Olive Oil
½ tsp Salt
¼ tsp Black Pepper
For the salad
1 tbsp Lemon juice, freshly squeezed from one lemon
3 tbsp Olive Oil
1 Garlic clove, small, minced
¼ tsp Salt
⅛ tsp Black Pepper
1 Baby Kale tub
½ cup Parmesan, freshly shaved is bestPantry parm in bottle can be used too