By Mikayla Charnley
Roasted Chickpea and Kale Salad
6 steps
Prep:20minCook:50min
Delicious roasted chickpeas mixed with kale, Roman, Cesar dressing, and a hint of lemon!
Updated at: Thu, 17 Aug 2023 03:14:35 GMT
Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
5
Low
Nutrition per serving
Calories120 kcal (6%)
Total Fat4.5 g (6%)
Carbs15.9 g (6%)
Sugars1.7 g (2%)
Protein6 g (12%)
Sodium678.4 mg (34%)
Fiber6.3 g (23%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
1 Kale Bunch
1 Tbsp Olive oil
Pepper
Instructions
Step 1
Drain chickpeas and let dry. The drier the chickpea, the crispier they are.
Step 2
Todd lightly in olive oil, then coat with spices and lemon zest.
Step 3
Preheat oven to 375 and bake till golden brown (around 30-40 minutes). Remove from oven and let cool.
Step 4
In a large salad bowl: cut kale bunch off of the stem and into small pieces, massage with olive oil and lemon juice.
Step 5
Cut the lettuce into small pieces as well and add to the bowl with the kale.
Step 6
Add chickpeas to bowl, with a sprinkle of Parmesan, and salad dressing. Then toss till we’ll combined.
Notes
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Crispy
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Easy
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