Here’s a new combo that I made last week which we all loved…
Roasted chickpeas
- 1 can chickpeas (~2 cups)
- 1 tsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 375 degrees F x 20 minutes
Lemon Vinaigrette
- 1/2 cup olive oil
- 1/3 cup lemon juice
- 1 tsp mustard
- 1/2 tsp salt
I massaged both lacinato and curly kale in the dressing, along with 2 cups farro, then topped it with pistachios, chopped dried apricots, and chickpeas to serve.
And added a few falafel on top as well.
Don’t leave out the dried apricots, they are what makes the salad combo so perfect. Pistachios and dried apricots are meant to be together.
