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Salads
4
15 minutes
25 minutes
Olivelle
Add a little extra flavor to this mediterranean style kale salad. This chili lime roasted chickpeas add protein and flavor to this salad (and can even be made on their own for a snack). Add in salty sweet sun dried tomatoes, tangy goat cheese, and a perfectly creamy sweet and spicy salad dressing to top off the kale. Perfect for Meatless Monday dinners or lunches for the week!
1 Can Chickpeas, drained and rinsed
1 ½ tsp Chili Verde Flake Sea Salt
3-4 cups Green and Purple Kale, rinsed and chopped
½ cup Sun Dried Tomatoes
⅓ cup Goat Cheese, crumbled
2 Tbsp Pumpkins Seeds
½ cup Greek Yogurt
½ Medium Lemon, juiced
Preheat the oven to 425F.
In a bowl toss chickpeas with 1Tbsp olive oil, chipotle lime rub, and 1 tsp salt. Spread on a parchment lined baking sheet and roast until crispy 20-25 minutes.
Meanwhile in a bowl combine dressing ingredients.
In a large bowl massage kale with 1 Tbsp olive oil and ½ tsp sea salt to help soften the kale. Toss kale with dressing and top with chickpeas, sun dried tomatoes, goat cheese, and pumpkin seeds.
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