roasted chickpeas & kale
Recently it seems life has been about the hustle. I’ve been in the process of making some intentional changes and this spring has definitely been a season of patience. I’m doing my best to keep my head above water while still creating quality work. I came across this quote on Pinterest and found it encouraging. What would life be like without the struggle? While it can be frustrating, I’m trying to choose to be grateful for my struggles, because they show me the strength I didn’t know I had. Gratitude also makes life’s little victories that much sweeter. Also, having something to look forward to certainly helps, and I am banking on a long overdue tropical vacation this fall (mark my words:).
As life gets crazy, we find ourselves cooking less and ordering pizza a bit more frequently than I’d like to admit. Thankfully Nick is such a big help with cooking and I’m trying to leave room for grace and not beat myself over not preparing homemade food for every meal. Sometimes we just have to do our best and know there’s always room for improvement, right?
I’m so glad we took the time to make this dish; it was inspired by Sarah’s recipe and it’s one I’ve been wanting to try for a while now. It’s so simple (less than 10 ingredients? Sign me up!), not to mention cheap! You really just need a head of kale, can of garbanzo beans, and a lemon, because chances are you have the remaining ingredients on hand. It was the perfect amount for two people and a serious hit – both healthy and delicious.
Keep reading for the gluten-free and vegan recipe below…
Roasted Chickpea and Kale Salad with Lemon and Garlic
(adapted from House in the Hills)
Serves two
Ingredients
- 1 large head of lacinato kale
- 1 can of garbanzo beans (chickpeas)
- 1 tablespoon coconut oil
- 1 teaspoon paprika
- 2 teaspoons garlic powder
- zest and juice of 1 lemon
- extra virgin olive oil
- sea salt and freshly ground pepper
Directions
1. Preheat oven to 225 degrees.
2. Wash kale, remove stems, and tear into small pieces. Toss in a tablespoon of olive oil and sprinkle with sea salt.
3. Spread kale on a baking sheet toast in the oven for about 25 minutes, until slightly wilted and crunchy.
4. Meanwhile, combine coconut oil, chickpeas, paprika, garlic powder, lemon zest, and a generous pinch of sea salt in a saucepan. Cook over medium heat, stirring frequently, until chickpeas are brown and crispy.
5. In a large plate or bowl, combine chickpeas and kale. Squeeze fresh juice of half of a lemon onto the salad and drizzle with a bit more extra virgin olive oil. Top with a sprinkle of sea salt and freshly cracked pepper, to taste. Garnish with remaining lemon wedges and serve immediately.
I hope you enjoy this tasty warm salad!
What have you been cooking up lately?
P.S. Chili roasted chickpeas, if you’re feeling spicy.
