1 (14oz) can chickpeas, rinsed, drained, and dried
1 tablespoon olive oil
½ teaspoon paprika
¼ teaspoon garlic powder
½ teaspoon kosher salt, or to taste
Freshly ground black pepper
2 tablespoons capers, rinsed
10-12 ounces of chopped kale
2 ounces parmesan, shredded
FOR THE DRESSING:
¼ cup olive oil
½ lemon, juiced
1 ½ tsp red wine vinegar
1 ½ tsp maple syrup
1 ½ tsp dijon mustard
¼ tsp kosher salt, or to taste
Freshly cracked black pepper
- Preheat the oven to 425F.
- To a medium sized bowl, add the chickpeas, olive oil, paprika, garlic powder, salt, and pepper and toss to coat.
- Arrange the chickpeas on a lined baking sheet and bake for 15 minutes.
- In the meantime, prepare the dressing. Add the dressing ingredients to a jar and shake vigorously to emulsify.
- Pour ⅔ of the dressing onto the chopped kale, and massage the kale using your fingers. This will help break down any tough fibers, and ensure tender kale.
- After 15 minutes in the oven, remove the baking sheet from the oven and sprinkle over the rinsed capers. Return to the oven for 10 minutes.
- Add the chickpeas and capers to the massaged kale, add the shredded parmesan, toss, and enjoy.
What can I use instead of red wine vinegar?
I recommend using red wine vinegar, but in a pinch, apple cider vinegar or more lemon juice will work!
I hate capers, what can I use instead?
Why?! Just leave them out!
I hate chickpeas, what can I use instead?
Substitute them with a hearty vegetable, like squash or cauliflower. It won’t be as perfect but it’ll be pretty damn good.
Are the chickpeas meant to be crispy?
Nope! But if you prefer that, keep the chickpeas in for 25-30 minutes before adding the capers to crisp them up!