Kale Salad with Crispy Chickpeas & Cashews

Great

% Daily Values based on a 2,000 calorie diet

Step 1

preheat your oven to 400 and add the rinsed chickpeas and 2 tbsp of oil to a large sheet pan. season with 1 tsp salt, 1/2 tsp black pepper, 1 tsp garlic powder, & 1 tsp paprika. use clean hands to cover all of the chickpeas in with the spices, then bake for 15 minutes. in a bowl mix the cashews with 1 tbsp of oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, and the maple syrup. after the chickpeas cook for 15 minutes, use a spatula to give it a stir, and add in the cashews, evenly dispersing. bake for another 10-15 minutes, until the chickpeas are crisp. add the kale to a large bowl and massage 1 tbsp of oil into it. let sit for at least 15 minutes, then add in all of the dressing ingredients and mix. when the chickpea and cashew mixture is done, pour it in along with the carrots. serve immediately or store in the refrigerator for up to 5 days in an airtight container.

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