| Preparation time | n/a |
| Cooking Time | n/a |
| Ready In | 20 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
For the chickpeas:1 (15 oz) can chickpeas, rinsed and drained1 tablespoon extra virgin olive oil1/2 teaspoon salt1/4 teaspoon freshly ground black pepperFor the salad:1 tablespoon freshly squeezed lemon juice, from one lemon3 tablespoons extra virgin olive oil1 small garlic clove, minced1/4 teaspoon salt1/8 teaspoon freshly ground black pepper1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix1/2 cup shaved Parmigiano-Regianno
Directions
- Preheat oven to 425° F. Line a baking sheet with aluminum foil, parchment or a Silpat.
- Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
- In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary. Arrange on plates and top with Parmigiano-Reggiano shavings and crispy roasted chickpeas.