Kale & Chickpea Salad

I love almost every vegetable (peas, yuck!), asparagus, cauliflower, broccoli, turnip, yam, brussel sprouts, green beans, spinach and more, it's all delicious. I figured since I recently conquered my fear of leeks (read about that HERE) I was up to a new challenge - KALE! 
I googled "What does kale taste like?" 
the answer I got "The vegetable kale has a bitter flavor that is a little on the tangy side. It is a cross between asparagus and brussel sprouts "
Hmmm,....
Well, I like brussel sprouts & asparagus so off I went to make a salad.

I bought Baby Kale thinking it would probably be more mild, less bitter and better for a first timer. I used the PC baby Kale pictured below.

Drain and rinse your can of chickpeas

Add your seasonings

Roast in a single layer

Eat them all !!   Just kidding..... we need them for the salad.
Well, I may have snuck a few fresh out of the oven.

Kale & Chickpea Salad 

Ingredients:  
Approximately 6-8 cups of baby kale
1 can chickpeas rinsed and drained 540ml / 19 oz
4 tablespoons olive oil
salt & pepper to taste
1/4 cup shaved parmesan
3 tablespoons balsamic vinegar
2 tablespoon rice vinegar
2 tablespoon honey (or to taste)

Directions:
Preheat oven to 425.
Toss drained and rinsed chickpeas with 1 tablespoon of olive oil , salt & pepper and *seasonings. Place on a rimmed baking sheet (I line mine with parchment paper) for approximately 12-15 minutes until slightly crunchy. I like to eat some before they make it to the salad.
Meanwhile whisk together balsamic vinegar, rice vinegar, honey and remaining 3 tablespoons of olive oil. Place kale and roasted chickpeas in a large bowl, add dressing and toss, add shaved parmesan and serve.

* seasonings - I like to season my chickpeas with whatever I have on hand.powdered garlic, red  pepper flakes,  paprika etc. Let your taste buds guide you.

                      Bon Appetit