Roasted Chili Chickpea & Kale Salad

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!

Category: Salads - Servings: 4 - Prep Time: 15 minutes - Cook Time: 25 minutes

Ingredients: 

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 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 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.