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Kale Caesar Salad with Roasted Garlic Parm Chickpeas

Adapted from http://studiobaked.com/2018/12/kale-caesar-saladwith- roasted-garlic-parmesan-chickpeas

Ingredients

Caesar Dressing (follow link above for recipe)

For the Roasted Garlic Parmesan Chickpeas

  • 1 can (15oz) Chickpeas, drained, rinsed in colander in sink, & pat-dried on paper towel
  • 1 tbsp Olive Oil
  • 1 clove Garlic, minced
  • Salt & Pepper to taste
  • Pinch of Cayenne
  • 1/4 cup Parmesan, grated

For the Kale Salad

  • 1 large bunch Kale
  • Caesar Salad Dressing
  • Roasted Garlic Parm Chickpeas
  • Extra Parmesan for topping
  • Lots of freshly ground pepper

Instructions

  1. Wash & dry chickpeas, toss w/ oil, garlic, salt, pepper, & cayenne. Add parm, drizzle more oil if needed, & bake on tray 30- 40 min on 400. Shake pan regularly to avoid sticking. Set aside.

  2. Either tear kale leaves into bite-sized pieces or squeeze the bunch up and slice into thin strips for easy chewing. In a bowl, toss the kale w/ the dressing & massage into the leaves to tenderize them. Add the roasted chickpeas & top with grated parmesan. Yum!