Kale-broccoli salad with roasted chickpeas

Ingredients:

  • Greenkale
  • broccoli
  • 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 do it 

  1. 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. 
  2. 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. 
  3. 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