Tonight was one of those rushing around nights, but one where we FINALLY got home before 7:30pm on a weeknight. Yay!!
Nothing sucks more than living in a hamlet with barely any services when the cupboards are bare!
I popped into the local market before it closed (for once) and along with a couple items I had from my CSA pick up yesterday, I managed to slap together a great cold weather salad.
Delish, warm, filling, 30 minutes start to finish.
Now to relax, snuggle and reset for tomorrow.
1 bunch curly kale
1 can/cans worth cooked chickpeas
2 tbsp grapeseed oil
1 tsp Himalayan salt
1/2 tsp pepper
Juice of 1/2 large lemon
1/4 tsp paprika
1/4 tsp garlic salt
Preheat oven to 250
Wash & tear kale into bite sized pieces, coat with 1 tbsp grapeseed oil. Lightly salt.
Place on baking sheet & bake for 20 minutes or until a 50/50 wilted/crispy texture is achieved.
While baking combine chickpeas and all ingredients but lemon juice in bowl, fry on stovetop on medium heat until hot, mildly crunchy and brown.
Combine chickpea mixture with kale, coat with lemon juice & serve.
Click HERE for 14 awesome things you should know about Kale.