Broccoli and Kale Salad with Roasted Chickpeas

This fresh Broccoli and Kale Salad with Roasted Chickpeas is refreshing for a quick summer lunch. Bursting with nutritious ingredients, delicious flavors, and textures, including chickpeas as a delicious crunch.

LUNCH - 2 SERVINGS - 20 MIN - EASY
Kale and broccoli salad topped with roasted chickpeas

Ingredients:

  • Broccoli

  • Greenkale

  • Other green vegetables

  • 1 can of chickpeas

Mustard vinaigrette:

  • 1 tbsp of dijon mustard

  • 2 tbsp of apple cider vinegar

  • 4 tbsp of good olive oil

  • Salt and pepper

Instructions:

  1. Find all your favourite green vegetables such as cucumber, broccoli, spinach etc. and cut it into smaller bite-sizes, mix with chunks of green kale in a big bowl.

  2. Drain the chickpeas and gently dry them. Roast on a pan in a good amount of oil. Roast it for 5-10 minutes on medium heat. Add in salt, pepper and spices to your liking.

  3. Mix together the ingredients for the vanaigrette in a bowl. Pour over the salad and top it of with roasted chickpeas.

 

Remember to tag your own creations with #eatgrim and #cookinggrim on Instagram and follow us @eatgrim.

RECIPE BY OLIVER BLOMQVIST

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