Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
For the Roasted Chickpeas 1 (15 oz) can chickpeas, rinsed and drained1 tablespoon extra virgin olive oil1/4 teaspoon freshly ground black pepperFor the Salad 1 tablespoon freshly squeezed lemon juice, from one lemon3 tablespoons extra virgin olive oil1 small garlic clove, minced1/8 teaspoon freshly ground black pepper1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix1/2 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 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 and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary. Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
Serving Size: Makes 2-4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEACH_NUT.
Line a baking sheet with aluminum foil.
Place the chickpeas on the prepared baking sheet and toss with the olive oil 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 and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary. Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
Serving Size: Makes 2-4 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user BEACH_NUT.
Nutritional Info Amount Per Serving
- Calories: 384.1
- Total Fat: 22.7 g
- Cholesterol: 19.3 mg
- Sodium: 827.1 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 5.8 g
- Protein: 16.6 g
Member Reviews