Crispy Chickpea and Kale Salad

Ingredients

• 2 tablespoon olive oil
• 2 tablespoon lemon juice
• 1 teaspoon dijon mustard
• 1 large garlic clove, minced
• 1 tablespoon honey
• 1 bunch kale
• 2 (15 ounce) cans chickpeas, drained and dried well
• 2 tablespoons olive oil, divided
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne powder
• 1/3 cup pepitas

Instructions

1. 1

   First, combine the dressing ingredients in a small mason jar and shake until combined. (Alternatively you can whisk the ingredients together in a bowl.)

2. 2

   Wash and dry the kale, then tear the leaves from the veins. Chop the kale into small pieces.

3. 3

   Place the kale in a bowl and drizzle it with the dressing. Massage the dressing into the kale leaves. Set aside.

4. 4

   Add the chickpeas to a bowl, then add olive oil, rosemary, thyme, salt, and cayenne pepper. Toss to coat.

5. 5

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the chickpeas to the heated skillet and sauté until they are browned and crispy, about 10 minutes or so.

6. 6

   Add the pepitas to the kale and toss to combine. Place the kale salad in a shallow bowl or on a plate. Top with the crispy chickpeas and serve. Enjoy!