Kale Salad with Chickpeas, Radishes, and Strawberries
INGREDIENTS
3 large bunches kale
2 c strawberries, sliced
15 radishes
4 Tbsp olive oil
1 tsp salt
Juice of one lemon
15 oz chickpeas (no salt)
½ tsp honey or maple syrup
1 tsp paprika
1 tsp chili powder
INSTRUCTIONS
1. Preheat oven to 400°F
2. Dry chickpeas. Toss with 2 tbsp oil, honey, paprika, chili powder, and ½ tsp salt. Spread on baking sheet and roast 20 min. Take out of oven & let crisp.
3. Stem and chop kale into ribbons.
4. Add 1 tbsp olive oil, ½ tsp salt, and lemon juice to kale and massage until leaves are tender.
5. Slice radishes thinly. Head 1 tbsp oil in pan and sauté radishes until caramelized, 8 min.
Toss kale, sautéed radishes, sliced strawberries, and chickpeas together. Serve
NUTRITION INFO (4 SERVINGS)
Calories 352, Fat 17g Saturated fat 2g, Carbohydrates 42g, Protein 12g, Sodium 625mg
