Kale Salad with Sun-Dried Tomatoes & Roasted Chickpeas

This healthy kale salad with sun-dried tomatoes, seasoned roasted chickpeas, and lemony-garlic dressing is so simple, yet packed with tons of savory flavor. It disappears FAST in our house! I love that it’s great anytime of year, but especially during the holidays because it has such a fun, festive feel. (It’s almost like a Christmas tree in food form – green kale, dark red tomatoes, chickpea ornaments, and a sprinkling of sunflower confetti!) It makes a healthy, fresh alternative to the heavy comfort dishes that often surround the holiday season. Hope you enjoy as much as we do!

Vegan, gluten-free (with tamari), oil-free
Serves about 2-3 (or more as a side dish)

Ingredients
1 bunch kale
1/3 cup sun-dried tomatoes
1 clove garlic
3 Tbsp. fresh lemon juice
1 1/2 Tbsp. tamari (or soy sauce)
Optional: sunflower seeds, avocado for topping

{For the roasted chickpeas}
15 oz. can garbanzo beans
1/2 tsp. cumin
1/4 tsp. smoked paprika
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. salt

Directions
Roast the chickpeas: preheat oven to 400. Rinse and drain chickpeas. Pat dry on a towel. On a rimmed baking sheet add chickpeas, spices, and salt. Toss to coat. Roast for 20 minutes, stir, then roast for about 15-20 minutes more.
While chickpeas are roasting, cut/tear kale into bite-sized pieces, stems removed. Add to a large bowl, and massage for a minute to tenderize.
Make the dressing: finely mince garlic. Place in a small bowl with lemon juice and tamari. Pour over top of kale and toss well to thoroughly coat.
Chop sun-dried tomatoes and add to bowl.
Top with roasted chickpeas (and sunflower seeds, avocado, etc. if desired.)

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