# Components:
→ Roasted Chickpeas
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1.5 tablespoons olive oil
03 - 0.5 teaspoon smoked paprika
04 - 0.5 teaspoon ground cumin
05 - 0.25 teaspoon garlic powder
06 - 0.25 teaspoon cayenne pepper (optional)
07 - 0.5 teaspoon sea salt
→ Salad
08 - 1 large bunch (about 8 cups) curly kale, stems removed and finely chopped
09 - 2 tablespoons olive oil
10 - 1 tablespoon fresh lemon juice
11 - 0.25 teaspoon sea salt
12 - 1 medium carrot, peeled and grated
13 - 0.5 small red onion, thinly sliced
14 - 0.25 cup toasted sunflower seeds
→ Dressing
15 - 3 tablespoons extra virgin olive oil
16 - 1 tablespoon apple cider vinegar
17 - 1 tablespoon Dijon mustard
18 - 1 teaspoon maple syrup or honey
19 - Freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Pat chickpeas dry with a clean towel. Toss with olive oil, smoked paprika, cumin, garlic powder, cayenne pepper if using, and sea salt. Spread evenly on the baking sheet.
03 - Roast chickpeas for 25 to 30 minutes, shaking the pan halfway through, until golden and crisp. Remove and allow to cool slightly.
04 - Place chopped kale in a large bowl. Add olive oil, lemon juice, and sea salt. Massage with clean hands for 2 to 3 minutes until tender and volume is reduced.
05 - Add grated carrot, sliced red onion, and toasted sunflower seeds to the kale and mix well.
06 - In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup or honey, and freshly ground black pepper.
07 - Drizzle the dressing over the salad and toss to evenly coat all components.
08 - Top the salad with the roasted chickpeas just before serving to preserve their crunch.
