- 1 can Chickpeas, drained and rinsed
- 1 tbsp Extra Virgin Olive Oil
- ½ tsp Oregano, dried
- ½ tsp Nutritional Yeast
- ¼ tsp Garlic Powder
- ¼ tsp Onion Powder
- ¼ tsp Sea Salt
- Zest from ½ lemon
- 1 bunch Lacinato Kale, sliced thin
3 tbsp Mother Raw Mediterranean Dressing
- ⅓ cup Kalamata Olives, pitted
- ⅓ cup Sun Dried Tomatoes, sliced thin
In a medium sized bowl add the chickpeas and mix with the extra virgin olive oil, oregano, nutritional yeast, garlic powder, onion powder, sea salt and lemon peel.
Heat a skillet over medium heat. Once hot, add the chickpeas and cook, tossing every few minutes for 13 to 15 minutes, until crispy.
Add the kale to a large bowl and massage the Mother Raw dressing into the kale using your hands. Add the olives and sun dried tomatoes and top with the chickpeas.
Mediterranean Kale Salad with Crispy Chickpeas
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