Roasted Chickpea and Kale Salad

Crunchy chickpeas, nutty pecans and creamy goat cheese pair with kale to make a nice detox salad.

Chickpeas are a great source of protein and perfect to use when you are eating a more plant based diet. Roasted with salt, pepper and garlic they have a delicious flavour and a crunchy texture. Pecans and goat cheese are always a great addition to a salad and when using kale they are one of my favourites.

Its very important to wash your kale, once you have your kale washed tear it up and place It in a bowl. Then comes massaging your kale to help soften it up, I always add the juice of 1/2 a lemon to help when massaging the kale.

Roasted Chickpea and Kale Salad

makes one salad - dressing for more salad

Ingredients:

- 3 cups kale, washed

- 1/2 cup chickpeas, roasted

- 1/3 cup pecans, roasted

- 1/3 cup goat cheese, crumbled

For dressing

- 2 tablespoons apple cider vinegar

- 1 tablespoon minced garlic

- 1 teaspoon honey

- 1/4 cup extra virgin olive oil

- 1 teaspoon Dijon mustard

- pinch of salt and pepper

Instructions:

1. Roasted chickpeas in a frying pan with sea salt, black pepper and garlic powder until golden brown.

2. Toast pecans in a frying pan until golden and fragrant.

3. Wash and tear kale, place in large bowl with lemon juice and massage kale for 2-3 minutes until kale has brightened.

4. Combine all dressing ingredients in a small mason jar and shake vigorously until combined.

5. Combine all salad ingredients in a bowl, spoon 3-4 tablespoons of dressing onto salad and toss.

Being home a lot more these days it’s important to stay active and eat well, in the last month I’ve made so many new salads. I have been playing around with different greens, new dressings and different toppings and so far have come up with some awesome salads. Many more salads to come!

Enjoy! Recipes and more will always be posted on my Instagram follow me @kaylieped