I love this salad when the weather starts to turn. It’s hearty but light!
1 bunch of kale
1 vidalia onion
2 cans of chickpeas
1/2 cup of sunflower seeds
Salt and pepper
Rinse and devein the kale
Use 2 tablespoons of olive oil and massage it into the kale. Yes! I know sounds strange but massaging will soften it!
Rinse the chickpeas and lay them on a paper towel to dry
Preheat oven to 375 degrees
Grease pan with olive oil put dried chickpeas and roll them around in the olive oil just a bit. Grate Parmesan on top and cook it for 12 minutes. Then turn oven to broil for 2-6 minutes till they brown
Thinly slice the onion and sauté in a small pan till wilted. You don’t want it to brown.
Squeeze 2 lemons, a dash salt and pepper, a squeeze of honey and 2 tablespoons of white vinegar
Plate the kale, top with onions and a scoop of chickpeas toss some sunflower seeds on top and finish with a little dressing
Yields 4 servings