Lemony Kale Salad with Roasted Chickpeas and Garlic Croutons

vegan, nut-free

Inspired by a recipe on Minimalist Baker

I have to admit that I've never been a huge salad fan - I'm already a slow eater, and it takes so long to chew all those raw vegetables! Well, this salad has turned me into a salad craver! If you enjoy extra crunch and bright flavors, you will love this salad. Best of all, it's super easy to prepare!

Serves: 2 as an entrée, 4 as a side / Prep time: 25 min / Total time: 35 min

Ingredients:​

• 1 batch Roasted Chickpeas

For the GARLIC CROUTONS (optional):

• 2 cups white or wheat bread, cubed (about 3 slices)
• 1/4 cup olive oil (or other neutral oil)
• 1/4 tsp each garlic powder, salt, and black pepper

For the SALAD:

• 1 bunch kale, rinsed, large stems removed and leaves torn into bite-size pieces
• 1 lemon, juiced (2-3 Tbsp)
• 1 Tbsp olive oil
• 1 Tbsp maple syrup
• 1/4 tsp garlic powder
• Pinch each salt and black pepper

Directions:

1. Prepare Roasted Chickpeas (preheat oven to 375 degrees F and follow instructions on this page)* 
2. If making croutons (optional), preheat oven to 325 degrees F.
3. Add bread cubes to a large mixing bowl. In a separate bowl or measuring cup, whisk together oil, garlic powder, salt, and pepper, and pour over bread. Toss to combine. 
4. Spread bread cubes on a parchment-lined baking sheet and bake for 15-20 minutes or until golden brown. Flip/stir at the 10-minute mark to ensure even browning. Set aside.
5. Meanwhile in the same large mixing bowl that you used for the croutons, add the kale, lemon juice, olive oil, maple syrup, salt, pepper and garlic powder. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
6. Divide the salad among serving plates or bowls and top each with a portion of chickpeas and croutons.**

*After the chickpeas have baked about 15 minutes at 375 degrees and you've stirred them at this halfway point, it's okay to go ahead and reduce the heat to 325 and leave them in the oven to continue baking along with the croutons.
**The salad is best when fresh, but the croutons and chickpeas will last a few days in the refrigerator (I even store them together on the same parchment paper for easy reheating later). Simply put them in the oven at 325 degrees F for a few minutes to crisp them back up.