Ingredients
For the salad
- 1 bunch kale stems removed and leaves torn
- 1 15-ounce can chickpeas drained and rinsed
- 1 tablespoon olive oil plus more for drizzling
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup cherry tomatoes halved
- 1/4 cup red onion finely chopped
For the dressing
- 3 tablespoons lemon juice
- 1/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon agave
Instructions
- Preheat oven to 400°F. Toss the chickpeas with 1 tablespoon olive oil, paprika, salt, and pepper. Spread on a baking sheet and roast for 15-20 minutes until crispy.
- Place kale in a large bowl. Drizzle with a bit of olive oil and a pinch of salt. Massage kale by hand until leaves are tender and reduced in volume.
- Add roasted chickpeas, cherry tomatoes, and red onion to the kale. In a small bowl, whisk together lemon juice, 1/4 cup olive oil, agave, and Dijon mustard. Drizzle over the salad and toss to combine.
