Appetizers / Soups / Salads

Baby Kale Salad with Lemon, Parmesan and Crispy Roasted Chickpeas is for Salad.

Baby Kale Salad with Lemon, Parmesan and Crispy Roasted Chickpeas takes 5 minutes to prepare.

Baby Kale Salad with Lemon, Parmesan and Crispy Roasted Chickpeas takes 10 minutes to cook.

Baby Kale Salad with Lemon, Parmesan and Crispy Roasted Chickpeas makes 4 servings.

The ingredients for Baby Kale Salad with Lemon, Parmesan and Crispy Roasted Chickpeas are:

For the Roasted Chickpeas
1 (15 oz) can chickpeas, rinsed and drained
1 tablespoon extra virgin olive oil
1/4 teaspoon freshly ground black pepper

For the Salad
1 tablespoon freshly squeezed lemon juice, from one lemon
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
1/8 teaspoon freshly ground black pepper
1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
1/2 cup shaved Parmigiano-Regianno

Here is how you make Baby Kale Salad with Lemon, Parmesan and Crispy Roasted Chickpeas:

Preheat oven to 425? F. Line a baking sheet with aluminum foil. Place the chickpeas on the prepared baking sheet and toss with the olive oil and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.In a large bowl, combine the lemon juice, olive oil, garlic and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary. Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.Serving Size: Makes 2-4 ServingsNumber of Servings: 4Recipe submitted by SparkPeople user BEACH_NUT.

The nutritional information for Baby Kale Salad with Lemon, Parmesan and Crispy Roasted Chickpeas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 384.1

• Total Fat: 22.7 g
• Cholesterol: 19.3 mg
• Sodium: 827.1 mg
• Total Carbs: 30.3 g
• Dietary Fiber: 5.8 g
• Protein: 16.6 g

The dietary needs meet for Baby Kale Salad with Lemon, Parmesan and Crispy Roasted Chickpeas is Vegetarian