Kale and Crispy Chickpea Salad by Amanda Myers
This kale salad is simple, and easy to fix up. It is loaded with protein and housed by one of the most nutritionally dense foods on the plant - KALE. Kale is high in vitamins C, A, K, calcium, and magnesium. And it has never tasted so good in lemon garlic dressing, with crunchy chickpeas.
Bag of pre cut kale, or two large bundles
15 ounces of chickpeas
1 cup of quinoa
2 cloves of garlic, minced
Avocado oil/olive oil
- Rinse chickpeas well under cold water. Dry with a dish towel, and remove any skins that may fall off. Coat in avocado oil, and roast in the oven at 400 degrees for 35 - 40 minutes. When they are done, move them to a bowl and coat in sea salt and a pinch of cayenne pepper.
- Cook quinoa per directions on the bag. Use vegetable stock for adding flavor.
- Heat a non stick skillet to medium high heat. Allow the pan to heat up fully, then add avocado oil. Add minced garlic and cook for about one minute. Then add kale in handfuls while stirring to saute. When it reaches the desired consistency, move into a bowl. Add a squeeze of lemon and a drizzle of olive oil.
- Top kale with quinoa and crunchy/spicy chickpeas.