# List of ingredients:
→ Roasted Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1½ tbsp olive oil
03 - ½ tsp smoked paprika
04 - ½ tsp ground cumin
05 - ¼ tsp garlic powder
06 - ¼ tsp cayenne pepper (optional)
07 - ½ tsp sea salt
→ Salad
08 - 1 large bunch (about 8 cups) curly kale, stems removed and leaves finely chopped
09 - 2 tbsp olive oil
10 - 1 tbsp fresh lemon juice
11 - ¼ tsp sea salt
12 - 1 medium carrot, peeled and grated
13 - ½ small red onion, thinly sliced
14 - ¼ cup toasted sunflower seeds
→ Dressing
15 - 3 tbsp extra virgin olive oil
16 - 1 tbsp apple cider vinegar
17 - 1 tbsp Dijon mustard
18 - 1 tsp maple syrup or honey
19 - Freshly ground black pepper, to taste
# How to make it:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a towel. Toss with olive oil, smoked paprika, cumin, garlic powder, cayenne pepper if using, and sea salt until evenly coated.
03 - Spread chickpeas in a single layer on the prepared baking sheet and roast for 25 to 30 minutes, shaking the pan halfway through, until golden and crisp. Let cool slightly.
04 - Place chopped kale in a large bowl. Add olive oil, lemon juice, and sea salt. Massage the kale with your hands for 2 to 3 minutes until tender and volume is reduced.
05 - Add grated carrot, thinly sliced red onion, and toasted sunflower seeds to the massaged kale. Toss to combine.
06 - In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, and freshly ground black pepper.
07 - Drizzle the dressing over the salad and toss well to coat. Just before serving, top with the roasted chickpeas for optimal crunch.
