Photo and Recipe courtesy of <a href='http://thelawfulkitchen.com/' target='_blank'>The Lawful Kitchen</a>, Sharde
Total Time: 40 minutes
Prep: 40 minutes
Yield: 2 servings
bunch (or around 2.5 c.) chopped dino or tuscan kale
clove of garlic, minced
c. crumbled feta cheese
Juice of 1/2
large lemon or 1 small lemon
c. olive oil
Dashes of red pepper flakes
can chickpeas (garbanzo beans), drained and rinsed
tbsp. olive oil
Rinse kale. Chop kale and set aside in medium bowl.
Preheat oven to 400° F. Pat the chickpeas dry with a paper towel and pour into a medium bowl. Mix in olive oil. Season with salt, pepper, and paprika. Lay flat on ungreased baking sheet and roast for 30-40 minutes.
In small bowl, mix minced garlic, salt, lemon juice and olive oil. Refrigerate while chickpeas roast.
Pour olive oil and lemon juice dressing over kale. Stir in feta cheese and red pepper flakes. Top with roasted chickpeas.
Click here to read our Direct Supply Chain Disclosure