Kale and Chickpea Salad

Step 1

Preheat oven to 425°F. Drain and rinse the 1 can chickpeas, then pat dry with a towel. Toss with 1 tbsp olive oil and 0.25 tsp salt on a baking sheet.

Step 2

Roast chickpeas for 20-25 minutes, shaking the pan halfway, until they are golden and crispy. Set aside to cool.

Step 3

While chickpeas roast, chop the 1 head broccoli into small florets. Toss with 1 tbsp olive oil and 0.25 tsp salt on a second baking sheet.

Step 4

Roast broccoli for 15-20 minutes, until edges are browned and fork-tender. Remove and let cool slightly.

Step 5

Strip the leaves from the 1 bunch kale and tear into bite-size pieces. Place in a large bowl with 2 tbsp olive oil and the juice of 1 lemon. Massage for 2-3 minutes until the kale is dark, tender, and reduced in volume.

Step 6

Add the roasted broccoli, crispy chickpeas, 2 cups arugula, and 0.5 cup dried cranberries to the bowl. Toss everything together until well combined.

Step 7

Season with extra salt or lemon juice to taste, then serve immediately. Enjoy!