Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas

Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas calories by ingredient
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Introduction

For this recipe, I decided to forgo all that and use tender baby kale instead. It has a milder flavor than mature kale, similar to arugula, yet its leaves are still peppery and sturdy enough to stand up to bolder flavors. It comes pre-washed and ready to serve, so it will save you time and effort in the end. For this recipe, I decided to forgo all that and use tender baby kale instead. It has a milder flavor than mature kale, similar to arugula, yet its leaves are still peppery and sturdy enough to stand up to bolder flavors. It comes pre-washed and ready to serve, so it will save you time and effort in the end.
Number of Servings: 4

Ingredients

    For the Roasted Chickpeas
    1 (15 oz) can chickpeas, rinsed and drained
    1 tablespoon extra virgin olive oil
    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
    1/8 teaspoon freshly ground black pepper
    1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
    1/2 cup shaved Parmigiano-Regianno

Tips

If you can't find baby kale, feel free to substitute any other deep green blend, arugula or baby spinach


Directions

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.

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