Roasted Chickpea & Kale Salad

Since I'm home for most lunches, I'm constantly on the look out for easy-to-assemble lunches that are quick to compose and healthy. Gluten/grain-free is also a plus and when you have most of the ingredients in your pantry, you're basically winning.  On this particular wintery day, I was craving crisp roasted chickpeas (which is an amazing snack/meal on its own). I happened to have kale in the fridge and I thought mixing it midway with the chickpeas would be a nice departure from my regular kale chips. The raisins add a natural sweetness and rounds out the acidity of the lemon vinaigrette. I did not add cheese, but I think feta or even goat cheese could be a nice addition.

Roasted Chickpea & Kale Salad
Serves two

olive oil
1 can of chickpeas, drained and rinsed
1/2 head of kale, stems removed and leaves torn into small bits
1/4 cup raisins or dried cranberries
1/2 head lemon juiced
1-2 garlic clove, minced
mustard
feta, optional
salt
pepper

Heat oven to 400 degrees. Toss chickpeas with olive oil, salt, and pepper on a baking tray. Roast for 10 minutes. Add the kale pieces to the tray, coating with more oil if needed. Roast for another 10 minutes.

While beans and vegetables are roasting, make a vinaigrette. I like minced garlic with the juice of a 1/2 lemon, a smidge of mustard, a few glugs of olive oil,  finished with salt and pepper.

Once the chickpeas and kale are crisp to your liking, remove from oven and place in a bowl. Add in raisins, and feta if using, and toss with the vinaigrette. Enjoy!