Sunday, June 5, 2016

Baby Kale Salad with Lemon, Parmesan and Crispy Roasted Chickpeas

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
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.

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