• 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
