Kale salad with roasted chickpeas

This lovely kale salad can be made with both green and red kale and is perfect for as a side dish for the fall dinner. Simple yet super tasty, yummy!

This recipe is from the lovely book called Kål og Kærlighed and is made by Lisbeth Tordendahl

You’ll need:

Lightly boiled kale (red or green) — 3 handfuls

Coconut oil — 1½ table spoon

Boiled Chickpeas — 3½dl (240g)

Smoked sweet paprika — 1tsp

Cayenne — ½tsp

Salt and Pepper

Avocado — 1 (big)

Red onions — 1

Lemon juice — ½ lemon

Dill —1 handful

How to make it:

Heat the oil in a skillet big enough for the chickpeas to be there in one single layer. Add the chickpeas and roast them for around 5mins. Turn them occasionally. Sprinkle the paprika and cayenne on to the chickpeas and flip it around until the chickpeas are fully covered. Add salt and pepper to taste.

Cut the avocado in rough slices and the onion in thin ones.

Mix kale, chickpeas and onion. Add the lemon juice and dill.

Serve and enjoy… As always stay GRIM!