Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas

by Jennifer Segal
Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas

Ingredients

FOR THE ROASTED CHICKPEAS
1 can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
FOR THE SALAD
1 tablespoon freshly squeezed lemon juice, from one lemon
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 bag Baby Kale
1/2 cup shaved Parmigiano-Reggiano

Directions

Preheat oven to 220°C. 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 10-12 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 (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.

Highly recommended. We’ve been happy customers for many years. Great quality locally grown organic seasonal food (which ticks all the boxes for us). Never let us down with delivery or contents - and a really lovely family run team.

— Kevin, Chelmsford

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