- other green vegetables
- 1 can of chickpeas
For the mustard vinaigrette
- 1 tbsp of dijon mustard
- 2 tbsp of apple cider vinegar
- 4 tbsp of good olive oil
- Salt and pepper
How to make it
- Find all your favourite green vegetables such as cucumber, broccoli, spinach etc. and cut it into smaller bite-sizes, mix with chunks of green kale in a big bowl.
- Drain the chickpeas and gently dry them. Roast on a pan in a good amount of oil. Roast it for 5-10 minutes on medium heat. Add in salt, pepper and spices to your liking.
- Mix together the ingredients for the vinaigrette in a bowl. Pour over the salad and top it of with roasted chickpeas.
Recipe by Oliver Blomqvist