Kale Salad


When I find baby kale at the farmers market I buy as much as I think I can possible eat! Even my hubby likes it. The roasted chickpeas add a nice crunch.

1 (15 oz) can chickpeas, rinsed and drained
1 TBSP olive oil
1/2 tsp salt
1/2 tsp Aleppo pepper
1/4 tsp black pepper
1 TBSP freshly squeezed lemon juice
3 TBSP olive oil
1 garlic clove, minced
1/4 tsp
1/4 tsp pepper
1 5oz Bag Baby Kale
1/2 c shaved Parmigiano-Regianno

Preheat oven to 425° F.

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

In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.

Serves 2 -4