By Jennifer Segal (www.onceuponachef.com)
Total Time: 20 Minutes
1 (15 oz) can chickpeas, rinsed and drained
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice, from one lemon
3 tablespoons extra virgin olive oil
1 small garlic clove, minced
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1 5oz bag or container baby kale or kale/dark greens mix
½ cup shaved parmigiano-reggiano
- 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, salt, 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, salt, and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary.
- Arrange on plates and top with parmesan-reggiano shavings and crispy roasted chickpeas.
What Makes Kale So Healthy?
Kale is a nutrition superstar due to the amounts of vitamins A, K, B6, and C, calcium, potassium, copper, and manganese it contains. One cup of raw kale has just 33 calories and only 7 grams of carbohydrate. So, it’s a very diabetes-friendly/weight-friendly vegetable!