Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas
For the Roasted Chickpeas
1 (15 oz) canchickpeas, rinsed and drained
1 tablespoonextra virgin olive oil
1/4 teaspoon freshly ground black pepper
For the Salad
1 tablespoonfreshly squeezed lemon juice, from one lemon
3 tablespoonsextra virgin olive oil
1small garlic clove, minced
1/8 teaspoonfreshly ground black pepper
1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
1/2 cupshaved Parmigiano-Regianno
Preheat oven to 425° F. Line a baking sheet with aluminum foil.
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.
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.
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).