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Favoreats

Favoreats LLC

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tuscan kale salad with roasted chickpeas

Karen
  • 25 minutes
  • Serves 4

INGREDIENTS

1 can

chickpeas, drained

1/2 tsp

smoked Spanish paprika (pimenton)

Kosher salt

 5 tablespoons extra-virgin olive oil

1

lemon, zested and juiced

1

small garlic clove, smashed and chopped

1/2 cup

freshly grated Parmesan cheese plus a small wedge for serving

1/2 tsp

Aleppo pepper or 1/4 teaspoon crushed red pepper flakes

12 oz

Tuscan or lacinato kale, stems removed (8 cups)