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Chickpea Croutons:

  1. 1 can chickpeas, rinsed and drained
  2. 1 tsp garlic powder
  3. 1 tsp tumeric
  4. 1 tsp paprika
  5. 1/2 tbsp olive oil
  6. sea salt


  1. 1 large bunch kale, chopped fine (I used black kale)
  2. ¼ dried cranberries, chopped
  3. ¼ shredded fresh parmesan cheese (I sprinkle extra on top at the end!!)


  1. ¼ cup olive oil
  2. ¼ cup fresh lemon juice
  3. 2 tbsp raw honey
  4. salt and pepper


  1. Preheat oven to 400F
  2. In a large bowl combine chickpeas, olive oil, garlic powder, tumeric & sea salt. Spread onto parchment paper lined baking sheet and bake for 30 minutes.
  3. As the chickpeas are roasting, mix together the salad ingredients in a large bowl.
  4. In a small bowl whisk together the dressing ingredients. Pour dressing onto kale and massage into the kale using your hands.
  5. Top with roasted chickpeas!