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Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas

Jennifer Segal
  • 20 minutes
  • Serves 2 to 4

INGREDIENTS

1 15 ounce can

Chickpeas

1

Garlic clove, small

1 tbsp

Lemon juice, freshly squeezed

1

Bag Baby kale or kale/dark greens mix

3/8 tsp

Black pepper, freshly ground

3/4 tsp

Salt

4 tbsp

Olive oil, extra virgin

1/2 cup

Shaved parmigiano-regianno