Kale Salad with Sun-Dried Tomatoes & Roasted Chickpeas

Vegan, gluten-free (with tamari)

Serves about 2-3 (or more as a side dish)


1 bunch kale

1/3 cup sun-dried tomatoes, or more

1 clove garlic

3 Tbsp. fresh lemon juice

1 1/2 Tbsp. tamari (or soy sauce)

Optional: sunflower seeds, avocado for topping

{For the roasted chickpeas}

15 oz. can garbanzo beans

1/2 tsp. cumin

1/4 tsp. smoked paprika

1/4 tsp. garlic powder

1/4 tsp. onion powder

1/2 tsp. salt


Roast the chickpeas: preheat oven to 400. Rinse and drain chickpeas. Pat dry on a towel. On a rimmed baking sheet add chickpeas, spices, and salt. Toss to coat. Roast for 20 minutes, stir, then roast for about 15-20 minutes more.

While chickpeas are roasting, cut/tear kale into bite-sized pieces, stems removed. Add to a large bowl, and massage for a minute to tenderize.

Make the dressing: finely mince garlic. Place in a small bowl with lemon juice and tamari. Pour over top of kale and toss well to thoroughly coat.

Chop sun-dried tomatoes and add to bowl.

Top with roasted chickpeas (and sunflower seeds, avocado, etc. if desired.)

From thegardengrazer.com