Lunch Day 8

INGREDIENTS
serves 4
Crispy Chickpeas

• 1 (15-ounce) can of chickpeas
• 1/2 tablespoon of coconut oil
• 1 pinch of sea salt

Homemade Croutons

• 2 cups of bread, diced
• 1/2 tablespoon coconut oil (for croutons)
• 2 teaspoon Italian seasoning

Salad Dressing

• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 6 roasted garlic cloves
• 1 tablespoon tahini
• 1 pinch of sea salt

Salad

• 8 cups of kale, chopped
• Caper (as many as you like)

INSTRUCTIONS
1. Preheat the oven to 350 degrees Fahrenheit
2. Add chickpeas, coconut oil and sea salt onto a baking sheet and bake for 25 – 30 minutes
3. In a medium size bowl add diced bread, coconut oil & Italian seasoning and mix together. Spread bread crumbs onto a baking sheet and place in the oven to bake for 5 minutes (or until crispy)
4. Next wash and chopped kale salad
5. Add lemon juice on to kale and massage until kale is softer (or softer)
6. In a small blender add olive oil, roasted garlic, tahini and sea salt and blend together. Pour salad dressing onto kale and toss together.
7. Top kale salad with crispy chickpeas, croutons and capers and enjoy!

See original recipe here