Description
A vibrant kale salad topped with crispy hot honey chickpeas, lemon dressing, and Parmesan cheese.
Ingredients
Scale
- 1 bunch kale, stems removed and chopped
- 1 (15 ounce) can chickpeas, rinsed and drained
- 2 tablespoons olive oil, divided
- 1 tablespoon hot honey
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/4 cup olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the chickpeas with 1 tablespoon of olive oil and hot honey on a baking sheet. Roast for 15-20 minutes, or until crispy.
- While the chickpeas roast, prepare the dressing. In a small bowl, whisk together lemon juice, Dijon mustard, and the remaining 1 tablespoon of olive oil. Season with salt and pepper.
- In a large bowl, massage the chopped kale with a drizzle of olive oil and a pinch of salt.
- Add the dressed kale to a serving bowl. Top with the roasted hot honey chickpeas, grated Parmesan cheese, and drizzle with the lemon dressing.
Notes
- For extra crispy chickpeas, ensure they are well-drained and patted dry before roasting.
- Adjust the amount of hot honey to your spice preference.
- You can add other toppings like toasted nuts or seeds.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Salad
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Keywords: kale salad, chickpea salad, hot honey, lemon dressing, Parmesan, healthy, vegetarian