- 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
- Preheat oven to 225 degrees F (110 degrees C).
- Heat a skillet over medium heat. Cook and stir walnuts in the hot skillet until toasted and fragrant, about 5 minutes.
- 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.
- Bake in the preheated oven until kale is wilted and slightly crunchy, about 25 minutes.
- Toss kale and chickpeas mixture, walnuts, parsley, and lemon juice together in a bowl.
05/02/2018
recipepes.com
Roasted Kale and Chickpea Salad, recipe
PT15M
PT1H
5
455 calories
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