Measurements

• 1 can
• 4 cups Kale
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 2 tbsp Lemon Juice
• 2 cloves Garlic
• 1/2 tsp Paprika
• 1/2 tsp Cumin
• 1/4 tsp Red Pepper Flakes
• 1/4 cup Parmesan Cheese, grated

Preparation Method

• Preheat oven to 400°F (200°C).
• Pat chickpeas dry with a paper towel.
• In a bowl, mix chickpeas with 1 tbsp olive oil, paprika, cumin, and a pinch of salt.
• Spread chickpeas on a baking sheet.
• Roast for 20-25 minutes until crispy, stirring halfway.
• In a large bowl, massage kale with 1 tbsp olive oil, lemon juice, and minced garlic.
• Season kale with remaining salt and black pepper.
• Add roasted chickpeas to the kale.
• Sprinkle with red pepper flakes and Parmesan cheese.
• Toss salad to combine and serve immediately.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.