Ingredients
15ozchickpeas,(1 can)
1tbspextra virgin olive oil
½tspsalt
¼tspfreshly ground black pepper
1tbsplemon juice,(from 1 lemon), freshly squeezed
3tbspextra virgin olive oil
1smallsmall garlic clove,minced
¼tspsalt
⅛tspfreshly ground black pepper
5ozBaby Kale,(1 bag or container), or Kale/Dark Greens Mix
½cupParmigiano-Regianno,shaved
Preparation
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil.
Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper.
Roast for 10 to 12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary.
Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
Serve and enjoy!
