Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas

Servings: 2-4 Total Time: 20 Minutes

INGREDIENTS

FOR THE ROASTED CHICKPEAS

• 1 (15 oz) can chickpeas, rinsed and drained

• 1 tablespoon extra virgin olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

FOR THE SALAD

• 1 tablespoon freshly squeezed lemon juice, from one lemon

• 3 tablespoons extra virgin olive oil

• 1 small garlic clove, minced

• 1/4 teaspoon salt

• 1/8 teaspoon freshly ground black pepper

• 1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix

• 1/2 cup shaved Parmigiano-Regianno

INSTRUCTIONS

1. Preheat oven to 425° F. Line a baking sheet with aluminum foil.

2. Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.

3. In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.

1. Note: If you can't find baby kale, feel free to substitute any other deep green blend, arugula or Lacinato kale (you'll just have to chop the leaves and let it marinate a bit).

We found this recipe HERE