Baby Kale Salad with Lemon, Parmesan & Crispy Roasted Chickpeas
INGREDIENTS
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1 (15 oz) can chickpeas, rinsed and drained
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1 tablespoon extra virgin olive oil
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1/2 teaspoon salt
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1/4 teaspoon freshly ground black pepper
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1 tablespoon freshly squeezed lemon juice, from one lemon
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3 tablespoons extra virgin olive oil
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1 small garlic clove, minced
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1/4 teaspoon salt
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1/8 teaspoon freshly ground black pepper
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1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
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1/2 cup shaved Parmigiano-Regianno
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