All Hale Kale Salad



Crispy Chickpea and Kale Salad

Makes 2 Servings

By Megan Roosevelt, RD, LD


1 can (15-ounces) of garbanzo beans

1 tablespoon of coconut oil

1 pinch of sea salt

1 cup of frozen diced butternut squash

1 cup of frozen sliced tri-color carrots

4 large kale leaves

1 tablespoon olive oil

½ fresh lemon

1 additional pinch of sea salt

2 tablespoons of hemp seeds


Preheat the oven to 425 degrees Fahrenheit. Drain and rinse garbanzo beans and

place on a baking sheet. Add frozen butternut squash and tri-color carrots onto the

baking sheet. Drizzle with coconut oil and sea salt. Use hands if necessary to “toss” all

ingredients together to make sure the beans and veggies are evenly coated with

coconut oil. Roast in the oven for 20-25 minutes. Meanwhile, wash and devein kale.

Curious how to de-vein kale? Chop kale and add to a medium bowl. Drizzle with olive

oil and sea salt and massage the kale until it is evenly covered with dressing. When

beans and veggies are finished roasting, add on top of kale salad and sprinkle with

hemp seeds. Divide into two bowls and enjoy!

Nutrition Tip! Choose Organic Ingredients when possible

Watch How-To Make This Recipe At:


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