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One fateful Saturday, I had an entire afternoon to kill. No committments? No school work? What’s a girl to do? Make a new recipe of course! My mom’s mouth watered as rosemary-roasted chickpeas baked in the oven – and for good reason. They’re stinkin’ delicious! So delicious, in fact, that they lasted less than 24 hours in my house. Turns out they make a pretty phenomenal addition to this nutrient-powerhouse of a salad!
Rosemary-Roasted Chickpea Salad
Prep Time: 5 minutes
Cook Time: 20 minutes
Ingredients (Serves 4)
- 1 can organic chickpeas, drained and rinsed
- 8 cups organic kale, rinsed and chopped
- 16 cherry tomatoes, halved
- 2 tsp. rosemary
- 2 tsp. nutritional yeast
- 2 tsp. Mrs. Dash Garlic & Herb seasoning (or garlic powder)
- 4 Tbsp. Annie’s Goddess Dressing (or favorite savory dressing of choice)
Instructions
- Pre-heat to 425 degrees
- Pour chickpeas into a medium-sized bowl and toss with the rosemary, Mrs. Dash, and nutritional yeast until it is well coated.
- Spray a baking sheet with (preferably organic) non-stick cooking spray, spread chickpeas on the sheet, and bake for 15 – 20 minutes.
- Make sure to check on the chickpeas every couple of minutes!
- In a separate, large bowl, toss together kale, cherry tomatoes, dressing, and an extra heaping tablespoon of nutritional yeast. Set aside.
- When chickpeas are done, allow them to cool for 5 minutes before adding them to the salad.
- Toss together and dig in!
For more healthy recipes like this one, visit Heather's blog For the Love of Kale!
