Roasted Kale and Chickpea Salad

Roasted Kale and Chickpea Salad
  • 1 cup chopped walnuts
  • 2 tablespoons sunflower seed oil
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 bunch kale, stemmed and leaves torn into strips
  • 1 (15 ounce) can chickpeas (garbanzo beans), drained
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice


  1. Preheat oven to 225 degrees F (110 degrees C).
  2. Heat a skillet over medium heat. Cook and stir walnuts in the hot skillet until toasted and fragrant, about 5 minutes.
  3. Mix olive oil, salt, and pepper together in a bowl; add kale and chickpeas and toss to coat. Spread kale and chickpeas mixture onto a baking sheet.
  4. Bake in the preheated oven until kale is wilted and slightly crunchy, about 25 minutes.
  5. Toss kale and chickpeas mixture, walnuts, parsley, and lemon juice together in a bowl.

05/02/2018
Roasted Kale and Chickpea Salad, recipe PT15M PT1H 5 455 calories

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