KALE CAESAR CHICKPEA SALAD


  • 2 heads kale (try dino kale! my fave)

  • 1 can chickpeas, rinsed and drained

  • 1 TBSP olive oil

  • 1 TBSP toasted sesame oil

  • ½ TSP salt

  • ¼ TSP garlic powder

  • ⅛ TSP smoked paprika

  • ⅛ TSP black pepper

  • ½ cup pine nuts

  • 1 lemon, juiced


Simple Steps

Preheat oven to 400°F.


Rinse the kale and pat it dry. Remove the stems by pulling the leaves off of the middle. Discard the stems (I save to juice!) then chop the leaves into 1 inch pieces.



Combine the cooking oil and sesame oil in a small bowl.


Combine the salt and spices together in another small bowl.


Toss about two TSPs of oil with the chickpeas, followed by about ½ TSP of the spice mix. Spread on a baking sheet lined.


Toss the remaining oil with the kale, followed by the remaining spice mix. Rub the spices and oil together with the kale using your hands, giving them a bit of a massage.


Roast the chickpeas for about 20 minutes. The chickpeas should change in color slightly, but don’t let them completely dry out!


Top kale mix and any other veggies you love in the bowl. Top with chickpeas and pine nuts.

 

Sources:

Jes Royston | Green Mama Tribe

jesroyston.com

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