(Yields 5 servings; 477 kcal, 23.1g fat, 52.4g carbs, 15g protein per serving)
Ingredients
- 1 15oz can chickpeas, drained and rinsed
- 1 tbs olive oil
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp lemon juice
- 2 tbs grated Parmesan cheese
- Salad ingredients:
- 4 cups chopped kale
- 4 cups mixed greens
- 1 tbs olive oil
- 1 tbs lemon juice
- Optional: 1/4 cup additional grated Parmesan cheese
- Dressing:
- 1 tbs olive oil
- 3/4 cup plain Greek yogurt
- 2 tbs lemon juice
- 1 tbs Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp garlic powder
- Salt and pepper to taste
Directions
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
- Pat the chickpeas dry and combine with the olive oil, garlic powder, onion powder, and lemon juice in a bowl. Add to the baking sheet and roast for 45-50 minutes. Once done, remove from oven and sprinkle the Parmesan cheese over the chickpeas.
- While the chickpeas are roasting, combine the salad dressing ingredients in a small bowl or jar with a tight-fitting lid. Stir until smooth and completely combined.
- De-stem the kale and chop or tear into bite-size pieces. In a large serving or mixing bowl, add the kale, lemon juice, and a pinch of salt. Gently massage the kale using your finger tips for 3-5 minutes. This helps makes the kale more tender and sweet.
- Add the mix greens or lettuce of choice to the serving bowl with the kale. Top with the roast chickpeas and final 1/4 optional cup Parmesan cheese. Serve between 4-5 bowls and top with desired amount of dressing.