Tender massaged kale with crispy spiced roasted chickpeas, lemon, carrot, and sunflower seeds.
# What You'll Need:
→ Roasted Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 1/2 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp ground cumin
05 - 1/4 tsp garlic powder
06 - 1/4 tsp cayenne pepper, optional
07 - 1/2 tsp sea salt
→ Salad
08 - 1 large bunch curly kale (approximately 8 cups), stems removed and finely chopped
09 - 2 tbsp olive oil
10 - 1 tbsp fresh lemon juice
11 - 1/4 tsp sea salt
12 - 1 medium carrot, peeled and grated
13 - 1/2 small red onion, thinly sliced
14 - 1/4 cup toasted sunflower seeds
→ Dressing
15 - 3 tbsp extra virgin olive oil
16 - 1 tbsp apple cider vinegar
17 - 1 tbsp Dijon mustard
18 - 1 tsp maple syrup or honey
19 - Freshly ground black pepper, to taste
# How to Make It:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry. Toss with olive oil, smoked paprika, cumin, garlic powder, cayenne if using, and sea salt. Spread evenly on the baking sheet.
03 - Roast for 25 to 30 minutes, shaking the pan halfway through, until chickpeas are golden and crispy. Set aside to cool.
04 - Place chopped kale in a large bowl. Add olive oil, lemon juice, and sea salt. Massage the kale with hands for 2 to 3 minutes until tender and volume is reduced.
05 - Add grated carrot, sliced red onion, and toasted sunflower seeds to the massaged kale.
06 - Whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, and black pepper in a small bowl.
07 - Drizzle the dressing over the salad mixture and toss thoroughly to combine.
08 - Top the tossed salad with roasted chickpeas immediately before serving to preserve crunch.
