Kale Salad with Crispy Chickpeas and Honey Mustard

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• 1 ½ cups cooked chickpeas, drained and rinsed
• 1 tbsp. olive oil
• 1 tsp. paprika
• Salt and pepper to taste

• 12 oz. kale, washed, dried, de-stemmed, and chopped
• ⅓ cup lemon juice
• ½ cup olive oil, add more if desired
• 4 cloves garlic, minced
• ½ cup parmesan cheese, optional
• 1 tsp. salt
• Toby’s Honey Mustard Dressing

Crispy Chickpeas

To begin preparing your kale salad with crispy chickpeas, gather all ingredients. Heat the oven to 425 degrees F. Line a large baking sheet with parchment paper.

Spread the rinsed chickpeas on a kitchen towel and pat them dry. Remove all loose skins.

Transfer the dried chickpeas to the baking sheet and toss them with olive oil, salt, and pepper.

Roast the chickpeas for 25 to 30 minutes, or until golden brown and crisp. Stir them around halfway through. If your chickpeas are not crispy enough, add more baking time in increments of 5 minutes until they are crisped.

Remove from the oven. While the chickpeas are still warm, put in a bowl and toss with paprika. Set aside.

Kale Salad

In a small bowl, combine lemon juice and salt. Gently whisk in olive oil and minced garlic cloves. 

Place chopped, de-stemmed kale in a serving bowl. Add grated parmesan cheese. 

Pour olive oil mixture over the salad and massage to evenly coat the kale leaves. 

Top with crispy chickpeas and a hearty drizzle of Toby’s Honey Mustard Dressing. Enjoy!