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Chickpeas, also known as garbanzo beans, are a staple in many cuisines around the world, especially in Mediterranean and Middle Eastern dishes. They are revered not only for their delightful nutty flavor but also for their impressive nutritional profile. A single cup of cooked chickpeas contains approximately 15 grams of protein, making them an excellent plant-based protein source for vegans and vegetarians alike. Additionally, they are rich in fiber, which aids digestion and promotes satiety, making them a great choice for those looking to maintain a healthy weight.

Crispy Chickpea & Kale Salad – Packed with Flavor!

Discover the vibrant and nutritious Crispy Chickpea & Kale Salad, a delicious dish that brings a colorful blend of textures and flavors to your plate. Packed with protein-rich chickpeas, superfood kale, and healthy fats from avocado and olive oil, this salad is not only good for your health but also exciting to eat. Follow our step-by-step guide to prepare this delightful meal that's perfect for any occasion, whether for lunch, dinner, or a gathering. Embrace plant-based eating while enjoying a satisfying and flavorful culinary experience!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper, to taste

1 bunch kale, stems removed and leaves roughly chopped

1 tablespoon lemon juice

1 small red onion, thinly sliced

1 cup cherry tomatoes, halved

1 medium avocado, diced

½ cup feta cheese, crumbled (optional)

¼ cup sunflower seeds or pumpkin seeds

Fresh herbs (parsley or cilantro), for garnish

Instructions
 

Prepare the Chickpeas: Preheat your oven to 400°F (200°C). In a bowl, toss the rinsed chickpeas with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread them out on a baking sheet in a single layer.

    Roast the Chickpeas: Roast the chickpeas in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy. Shake the pan halfway through to ensure even cooking.

      Massage the Kale: While the chickpeas are roasting, place the chopped kale in a large mixing bowl. Drizzle with lemon juice and a pinch of salt. Massage the kale with your hands for about 2-3 minutes, until it’s tender and darker in color. This helps to break down the tough fibers and enhances the flavor.

        Combine Ingredients: Add the sliced red onion, cherry tomatoes, diced avocado, and sunflower or pumpkin seeds to the bowl of massaged kale. Toss gently to combine.

          Add Crispy Chickpeas: Once the chickpeas are done, remove them from the oven and let them cool for a few minutes. Then add the crispy chickpeas to the salad mixture. If using, sprinkle crumbled feta cheese over the top.

            Garnish and Serve: Garnish the salad with fresh herbs, give it one last toss, and serve immediately for the best texture and flavor. Enjoy!

              Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings