Roasted Chili Chickpea & Kale Salad

SERVINGS 4 PREP TIME 15 minutes COOK TIME 25 minutes Add a little extra flavor to this mediterranean style kale salad. This chili lime roasted chickpeas add protein and flavor to this salad (and can even be made on their own for a snack). Add in salty sweet sun dried tomatoes, tangy goat cheese, and a perfectly creamy sweet and spicy salad dressing to top off the kale. Perfect for Meatless Monday dinners or lunches for the week!

FOR THE SALAD

• 1 Can Chickpeas, drained and rinsed

• 2 Tbsp Hatch Chili Infused Olive Oil

• 1 tsp Chipotle Lime Rub & Seasoning

• 1 ½ tsp Chili Verde Flake Sea Salt

• 3-4 Cups Green and Purple Kale, rinsed and chopped

• ½ Cup Sun Dried Tomatoes

• ⅓ Cup Goat Cheese, crumbled

• 2 Tbsp Pumpkins Seeds

FOR THE DRESSING

• ½ Cup Greek Yogurt

• ¼ cup Hatch Chili Infused Olive Oil

• ½ Medium Lemon, juiced

• 2 Tbsp Pineapple Habanero Balsamic Vinegar

• 1 tsp Chili Verde Flake Sea Salt

DIRECTIONS

1. Preheat the oven to 425F.

2. In a bowl toss chickpeas with 1Tbsp olive oil, chipotle lime rub, and 1 tsp salt. Spread on a parchment lined baking sheet and roast until crispy 20-25 minutes.

3. Meanwhile in a bowl combine dressing ingredients.

4. In a large bowl massage kale with 1 Tbsp olive oil and ½ tsp sea salt to help soften the kale. Toss kale with dressing and top with chickpeas, sun dried tomatoes, goat cheese, and pumpkin seeds.