roasted kale and chickpea salad

ingredients

• servings: 4
• 1 cup chopped walnuts
• 2 tablespoons sunflower seed oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 bunch kale, stemmed and leaves torn into strips
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice

recipe

preparation time: 10 mins cook time: 30 mins ready time: 40 mins


• preheat oven to 225 degrees f (110 degrees c).
• heat a skillet over medium heat. cook and stir walnuts in the hot skillet until toasted and fragrant, about 5 minutes.
• mix olive oil, salt, and pepper together in a bowl; add kale and chickpeas and toss to coat. spread kale and chickpeas mixture a baking sheet.
• bake in the preheated oven until kale is wilted and slightly crunchy, about 25 minutes.
• toss kale and chickpeas mixture, walnuts, parsley, and lemon juice together in a bowl.