Kale Salad with Oranges & Roasted Chickpeas
Servings: 6 Servings
Calories: 254kcal
Ingredients
- 1 15-ounce can chickpeas rinsed, drained, and patted as dry as possible
- 2 tablespoons plus 2 teaspoons extra-virgin olive oil divided use
- Sea salt and black pepper to taste
- 8-9 cups chopped kale
- 1 cup thinly sliced red onion
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon finely chopped fresh thyme
- 2 medium oranges peeled and cut into segments
Instructions
- Preheat the oven to 400ºF.
- Line a baking sheet with parchment paper.
- In a medium bowl, toss the chickpeas with 2 teaspoons of the olive oil and a generous pinch of both salt and pepper.
- Spread out on the baking sheet.
- Roast until golden brown and crispy, about 30 minutes.
- Set aside to cool.
- In a large bowl, combine the kale and red onion.
- In a small bowl, whisk together the remaining 2 tablespoons of olive oil, maple syrup, apple cider vinegar, mustard, and thyme.
- Pour the dressing over the salad and toss to combine thoroughly.
- Taste and season with salt and pepper as desired.
- Gently mix in the orange segments and roasted chickpeas before serving.
Nutrition
Calories: 254kcal | Carbohydrates: 39g | Protein: 10g | Fat: 7g | Sodium: 69mg | Potassium: 784mg | Fiber: 7g | Sugar: 12g | Vitamin A: 9095IU | Vitamin C: 135.2mg | Calcium: 204mg | Iron: 3.7mg