Kale and Roasted Chickpea salad

Some version of a recipe given to me by my colleague Emily

Ingredients

• Bunch of Kale (as much as you want)
• 1 Red Pepper
• 1 can of chickpeas
• Sriracha or any hot sauce you would like
• juice of one lemon
• olive oil (as needed)
• salt 
• pepper
• crushed chillis (optional)

Preparation

Roasted Chickpea prep: This can be a healthy snack on its own. So make more if you want to store

Preheat Oven to 425F

Drain the can and wash thoroughly and lay out on a towel or napkin to dry. 

Once dry, take a ziploc bag and coat on the inside with PAM spray or Olive Oil 

Pour in some hot sauce (not too much as we do not want the chickpeas to get soggy)

Drop in the chickpeas and toss it around once you have sealed the bag

Lay out the chickpea in one layer on a cookie sheet or pizza sheet and put it in the lower rack of oven for about 10-12 minutes. Turn over or toss around in the middle

Salad Prep

Chop or tear Kale into small pieces and remove the stem as thoroughly as possible

Cut Red Peppers into strips

Dressing prep

Pour in 2 Tbsp of Olive oil, juice of one lemon, salt, pepper and chilli flakes as desired. Give it a good whisk with a fork or a small beater

Toss together kale, peppers and chickpeas with the dressing and enjoy