Prep 10 minutes∙ Cook 5 minutes∙ Makes 6-8 servings∙ Difficulty Easy∙
Salad Dressing Ingredients:
- 1 large lemon, zest and juice (about ¼ cup juice)
- 1 tsp champagne vinegar (or white wine vinegar)
- ½ cup olive oil
- ½ tsp salt
- ¼ tsp fresh cracked black pepper (more to taste)
- 1 tsp Dijon mustard
- 1 clove garlic – pressed, grated on microplane or finely minced
- 1 tsp honey, optional
- 1 can chickpeas, rinsed and drained
- 2 tsp olive oil
- salt & pepper to taste
- ¼ tsp smoked paprika
- 1 bunch kale, sliced into thin ribbons
- 1-2 carrots, finely grated
- ¼ to ½ cup fresh parmesan, finely grated
Directions for the salad dressing:
Place all ingredients in mason jar and shake vigorously to combine. (May also place all ingredients in small mixing bowl and whisk to combine – but lets be honest if you shake it up in the jar you will store it in that’s one less dish to wash!)
Will keep in the fridge for 2-3days.
Directions for the salad:
Preheat oven to 425
Add rinsed and drained chickpeas to small mixing bowl. Add olive oil, paprika and salt & pepper to chickpeas and toss to combine. Place on baking sheet lined with aluminum foil and bake for 15-20 minutes, stirring once halfway through. The longer you cook the crunchier they will become. When finished remove from oven and set aside.
While chickpeas are roasting wash kale and slice it into thin strips. I have also used prewashed bagged kale and it works like a charm too!
Shred carrots using fine side of a box grater or other grater.
Add kale to a large salad bowl. Then add carrot and chickpeas to the bowl. Finally, using a microplane or fine side of a box grater shred in the parmesan cheese – I always go for more over less!
Add half or the entire salad dressing recipe above, depending on your taste. Toss to combine. Serve with your favorite soup – and go ahead and put that parmesan on the table just in case you want more 😉
* The carrots and parmesan tend to clump together so be sure to toss well.
* The chickpeas may try to hide at the bottom of the bowl – don’t let them get away! Also, they make great snacks too!