gluten free | vegetarian | nut free | soy free | egg free

30 minutes or less

What You’ll Need:

For the salad:

1 bunch kale, torn from stem OR 1/2 (10-12oz) bag kale

4-ish ounces thick shredded parmesan

For the croutons:

1 can chickpeas, drained & rinsed

1 Tbsp olive oil

Juice ½ lemon

1 Tbsp honey, local to your area

½ Tbsp Tamari

1 tsp paprika

1 tsp cumin

½ tsp garlic powder

1 tsp sea salt

OPTIONAL: pinch cayenne pepper

parchment paper or a silicone mat

For the dressing:

1/2 c light olive oil

1/2 tsp sea salt

1/2 tsp whole grain mustard

Juice of 1/2 lemon

2 cloves garlic

Black pepper to taste

Preheat oven to 425*

Pour rinse chickpeas onto a dry kitchen towel and dry gently. Transfer to a bowl & combine with crouton ingredients, tossing to coat.

Spread evenly onto a baking sheet lined with parchment paper. Bake for 20 minutes.

While the croutons are baking, prepare the salad dressing in a blender or small food processor until smooth & creamy.

Prepare kale by tearing from woody stem & massaging the torn leaves (literally in your fingertips. This sounds weird, but you have to trust us on this one!)

Toss tender kale, parmesan, prepared croutons & dressing (to taste) in a large salad bowl. Enjoy with a

friend.

Serves 2.