Roasted Chickpea & Feta Kale Salad
Main Ingredients: Vegetables
Yield: 2 servings
Photo and Recipe courtesy of The Lawful Kitchen, Sharde
-
- Prep
- 40 mins
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- Total
- 40 mins
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- Serving
- 2
Roasted Chickpea & Feta Kale Salad
Ingredients
- 1 bunch (or around 2.5 c.) chopped dino or tuscan kale
- 1 clove of garlic, minced
- 1/4 c. crumbled feta cheese
- Juice of 1/2 large lemon or 1 small lemon
- 1/4 c. olive oil
- 1/4 tsp. salt
- 2 Dashes of red pepper flakes
ROASTED CHICKPEAS:
- 1 can chickpeas (garbanzo beans), drained and rinsed
- 1/4 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. paprika
- 1/2 tbsp. olive oil
Directions
- Rinse kale. Chop kale and set aside in medium bowl.
- Preheat oven to 400° F. Pat the chickpeas dry with a paper towel and pour into a medium bowl. Mix in olive oil. Season with salt, pepper, and paprika. Lay flat on ungreased baking sheet and roast for 30-40 minutes.
- In small bowl, mix minced garlic, salt, lemon juice and olive oil. Refrigerate while chickpeas roast.
- Pour olive oil and lemon juice dressing over kale. Stir in feta cheese and red pepper flakes. Top with roasted chickpeas.
