Roasted Kale and Chickpea Salad recipe
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- 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
Nutrition Info
- 401.3 caloriescarbohydrate: 32.3 gcholesterol: : -fat: 28.2 gfiber: 7.6 gprotein: 11.9 gsaturatedFat: 2.7 gservingSize: -sodium: 840.8 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Roasted Kale and Chickpea Salad
Directions
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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 onto 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.