Time: 50 minutes; Yields: 2 servings
A tasty, kale salad topped with crispy chickpeas and freshly shredded Parmesan.
INGREDIENTS FOR ROASTED CHICKPEAS
- 1 15 oz. can garbanzo beans (chickpeas), drained and rinsed
- 1 Tbsp. olive oil
- 1/2 tsp. garlic powder
- 2 Tbsp. freshly shredded Parmesan
- salt and pepper, to taste
INGREDIENTS FOR SHREDDED KALE SALAD
- 1 bunch of fresh kale, stems removed and shredded into bite-size pieces
- 1 Tbsp. olive oil
- 2 Tbsp. lemon juice
- 1 tsp. Worcestershire sauce
- 1 Tbsp. Dijon mustard
- 1/4 tsp. garlic powder
- 3 Tbsp. freshly shredded Parmesan
- salt and pepper, to taste
Heat oven to 375 degree. Line baking sheet with parchment paper and set aside.
Pat chickpeas dry and place in a small bowl. Add olive oil, garlic powder, Parmesan, salt and pepper, and mix until evenly coated. Place chickpeas on the lined baking sheet in a single layer. Bake 40 minutes, tossing halfway through until crispy.
In a medium bowl, add olive oil, lemon juice, Worcestershire sauce, Dijon mustard, garlic powder, salt and pepper. Whisk the dressing until well incorporated. In a large bowl, add the kale greens and dressing, using your fingers to massage the greens and dressing, adding a bit more dressing as you go so that it’s coated to your liking.
Divide into two portions and top with roasted chickpeas and freshly shredded Parmesan. Serve immediately.
The recipe for this Shredded Kale Salad with Roasted Chickpeas was inspired by Simple Health Kitchen.