Roasted Kale and Chickpea Salad

Ingredients

• 1 bunch kale, stemmed and cut into bite-sized pieces
• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• Salt and pepper to taste
• 1 stalk celery, diced
• ½ red onion, diced
• 2 tablespoons crumbled feta cheese

Directions

1. Preheat oven to 400°F.
2. Spread kale and chickpeas on a baking sheet lined with parchment paper.
3. Drizzle with olive oil and sprinkle with garlic powder, paprika, cumin, salt, and pepper.
4. Toss to coat evenly.
5. Roast for 15 minutes, stirring once halfway through.
6. Remove from oven and let cool slightly.
7. Place kale and chickpeas in a large bowl.
8. Add celery, red onion, and feta cheese and toss to combine.
9. Serve warm or cold.

Interesting Facts

• Kale is a superfood with high levels of vitamins A, C, and K.
• Chickpeas are a great source of fiber, protein, and iron.
• This salad is vegan and gluten-free.