Kale Chickpea Salad
Dry the chickpeas with a clean dish towel or paper towel. Place them onto a large rimmed nonstick baking sheet. Bake them for 10 minutes at 400ºF.
Toss the plain baked chickpeas with olive oil. Bake them for about 10 minutes more, or until crispy, at 400ºF.
Season them with salt and desired spices such as paprika and garlic powder.
Meanwhile, massage the kale with olive oil and salt. Set aside for 10 minutes to soften.
Toss the red onion with the sesame seeds, salt, and sumac (if using).
Whisk the lemon juice, zest, garlic, black pepper, salt, dried herbs, and Dijon mustard. Then add the olive oil and whisk well to incorporate.
Toss the massaged kale, seasoned red onion, crispy roasted chickpeas, and lemon vinaigrette in a large bowl.
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