Mediterranean Kale and Chickpea Salad

Ingredients

• 10 ounces curly kale
• 1 cup cucumber (diced)
• 1/2 cup feta cheese (crumbled)
• 1/3 cup roasted red pepper (chopped)
• 1/3 cup kalamata olives
• 1/3 cup red onion (thinly sliced)
• 15 ounce canned chickpeas
• 2 Tablespoons olive oil
• 1/2 teaspoon kosher salt
• 1/4 cup extra virgin olive oil
• 1/4 cup sundried tomatoes (minced)
• 2 Tablespoons lemon juice
• 1 garlic clove (minced)
• 1 teaspoon dried oregano
• 1/3 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Prep the kale: Wash and dry the kale. Remove the stems and cut into bite size pieces.

2. 2

   Assemble: Combine all the chopped salad ingredients in a bowl, drizzle with the dressing. Top with the crispy chickpeas.

3. 3

   --- Crispy Chickpeas ---

4. 4

   Roast: Preheat oven to 425°F. Line a baking sheet with parchment paper. Pat chickpeas dry on a kitchen towel, removing skins. Toss chickpeas on baking sheet with olive oil and salt. Roast 20-30 mins until crispy golden brown.

5. 5

   --- Lemon Dressing ---

6. 6

   Whisk all the ingredients together and season to taste with salt and pepper. You can also blend in a food processor or blender for a creamier consistancy.