Kale Salad Recipe
crispy chickpeas, roasted golden beets, shaved Parmesan, lemon vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Beets
Preheat the oven to 400°F (200°C). Wrap the golden beets in aluminum foil and roast them in the oven for about 45 minutes or until tender. Once cooked, let them cool, peel the skins, and cut them into bite-sized pieces.
- 2
Crispy Chickpeas
While the beets are roasting, rinse and drain the canned chickpeas. Pat them dry with a towel. Toss chickpeas with 1 tablespoon of olive oil, garlic powder, salt, and pepper. Spread them on a baking sheet and roast in the oven for about 25-30 minutes, or until crispy.
- 3
Prepare the Kale
Wash and dry the kale leaves. Remove the stems and tear the leaves into bite-sized pieces. Place in a large bowl.
- 4
Make the Vinaigrette
In a small bowl, whisk together the remaining 2 tablespoons of olive oil and the lemon juice. Season with salt and pepper to taste.
- 5
Assemble the Salad
Add the roasted golden beets and crispy chickpeas to the bowl with kale. Drizzle with the lemon vinaigrette and toss gently to combine. Top with shaved Parmesan cheese before serving.
