Crispy Chickpea, Kale and Fresh Herb Salad

Ingredients

1 can of chickpeas

1 - 2 bunches of kale

1 carrot

Handful of fresh dill

Roasted and salted pistachios (any nut will work)

Seasoning mix of choice for chickpeas. (Zaatar, Harissa, Adobo - up to you!)

1 lemon zested and juiced

1 tbsp of dijon mustard

1 tbsp of honey or maple syrup

½ tsp of salt

¼ cup of olive oil

¼ cup of mayonnaise (you can omit and sub more olive oil)

Freshly cracked black pepper

Cooking Instructions

Heat the oven to 425. Drain and rinse chickpeas and dry off, toss in a bowl with a little oil and seasoning of choice. Throw them on a baking sheet and roast until crispy for about 15 minutes. You want them CRUNCHY!

Put them in the fridge to cool. 

Wash and dry the kale well. 

Get your salad bowl ready and tear the kale by hand into your bowl. 

Peel the carrot and make carrot ribbons by peeling the carrot until you have ribbon like pieces. 

Artfully arrange the carrots over the kale. Add your cooled and crispy chickpeas, pistachios, fresh dill & lemon zest.

To make the dressing use a blender or a bowl and a whisk and combine ingredients well until you have a creamy dressing.