Baked chickpeas and kale

Baked chickpeas and kale

By
From
Superfoods Superfast
Serves
2

I eat a lot of chickpeas (garbanzo beans) for lunch because I find them very filling and obviously very good for me, too! I love this recipe not only because it’s simple, but because it makes the chickpeas just a bit more interesting and, in my view, more tasty. Add some good fresh kale – or spinach is perfect; just get that green in – and you’ve got the ideal lunch to get you through your day.

Ingredients

Quantity Ingredient
1 x 400g chickpeas, drained, rinsed and patted dry with paper towels
1/2 tablespoon lemon zest
extra virgin olive oil, for coating
lemon juice, for drizzling
handful pumpkin seeds
sea salt
freshly ground black pepper

For the kale

Quantity Ingredient
240g kale
extra virgin olive oil
1/2 teaspoon garlic powder
pinch sea salt

Method

  1. Preheat the oven to 220°C and line 2 baking sheets with parchment paper.
  2. Toss the chickpeas in the lemon zest and extra virgin olive oil and season with salt and pepper, then spread onto one of the lined baking sheets. Bake for 10 minutes.
  3. Meanwhile, put the kale in a large mixing bowl along with the extra virgin olive oil, garlic powder and salt. Toss together until completely coated. Spread out the kale on the second baking sheet and put it in the oven with the chickpeas for another 5 minutes.
  4. Remove both sheets from the oven and arrange on plates, drizzled with lemon juice and sprinkled with the pumpkin seeds.
Tags:
healthy
fast
sugar free
wheat free
dairy free
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