October 11, 2021 | Stephanie Ouellette Recipe serves 6, 1 serving = 2 cups • 1 pound bag baby carrots • 1 tablespoon olive oil • ½ teaspoon salt • ¼ teaspoon pepper • 1 (15.5 ounces) can chickpeas, drained • ⅓ cup coarsely chopped walnuts • One large bunch kale (about 1 pound), stalks removed, leaves coarsely chopped • 2 tablespoon lemon juice • Two ripe Hass avocados, peeled, pitted, and cubed • ¼ cup grated parmesan cheese, optional Instructions: Heat oven to 400 F. In a bowl, toss carrots, oil, ¼ teaspoon of salt and pepper. Transfer to a rimmed baking sheet; bake for 20 minutes. Add chickpeas and walnuts to the pan and return to the oven. Bake until carrots are brown and tender, and additional 5 to 10 minutes. In a large bowl, combine kale, lemon juice, remaining ¼ teaspoon salt, and half of the avocado. Massage kale with both hands until the avocado is pureed and the kale softens and turns bright green, about 2 minutes. Add half of the carrot mixture to the kale; toss. Place in a large serving bowl. Top with remaining carrot mixture and avocado. Season with parmesan cheese, if desired. Per serving: 245 calories, 12 grams fat, 392 mg sodium, 33 g carbohydrate, 9 g fiber, 20 g protein Recipe by: LoveOneToday.com