Baby Kale Salad With Lemon Parmesan Crispy Roasted Chickpeas Recipes

BABY KALE SALAD WITH LEMON, PARMESAN & CRISPY ROASTED CHICKPEAS

Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas image

This delicious salad makes a satisfying and healthy lunch all on its own, or a perfect side to jazz up a simple rotisserie chicken for dinner.

Provided by Jennifer Segal

Categories Salads

Time 20m

Yield 2-4

Number Of Ingredients 11

Ingredients

1 (15 oz) can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice, from one lemon
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
½ cup shaved Parmigiano-Regianno

Steps:

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).

Nutrition Facts : Calories 342, Fat 20g, Carbohydrate 29g, Protein 14g, SaturatedFat 4g, Sugar 5g, Fiber 8g, Sodium 940mg, Cholesterol 10mg

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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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