Roasted Kale and Chickpea Salad

Ingredients

• 1 cup chopped walnuts
• 2 tablespoons sunflower seed oil
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 bunch kale, stemmed and leaves torn into strips
• 1 (15 ounce) can chickpeas (garbanzo beans), drained
• 2 tablespoons chopped fresh parsley
• 2 tablespoons lemon juice

Directions

Preheat oven to 225 degrees F (110 degrees C).

Heat a skillet over medium heat. Cook and stir walnuts in the hot skillet until toasted and fragrant, about 5 minutes.

Mix olive oil, salt, and pepper together in a bowl; add kale and chickpeas and toss to coat. Spread kale and chickpeas mixture onto a baking sheet.

Bake in the preheated oven until kale is wilted and slightly crunchy, about 25 minutes.

Toss kale and chickpeas mixture, walnuts, parsley, and lemon juice together in a bowl.