kale salad with roasted beets + crunchy chickpeas
Salads and sheet pans may not seem like a good matchup, but nothing makes a salad more exciting than roasted veggies and crunchy toppings. The highlight of this recipe is a protein boost from the addictive roasted chickpeas.
Yield 4 servings • Prep Time 10 minutes • Cook Time 45 minutes 
½ lb (4 medium) beets, peeled and cut into ¾-in pieces
1 (15oz) can chickpeas, drained and rinsed
2 tbsp olive oil, plus more to taste
1 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
⅓ cup sliced almonds
8 cups chopped kale
Juice of 1 lemon
¼ cup chopped fresh chives
1 orange, peeled and segmented
½ cup crumbled feta cheese
1. Preheat the oven to 375°F. Line a sheet pan with parchment paper.
2. Place the beets on the left side of the sheet pan. Pat chickpeas dry with a clean kitchen towel and place on the right side of the sheet plan, leaving a few inches of space between the beets and the chickpeas.
3. Drizzle the beets and chickpeas with 2 tablespoons olive oil and season with salt and pepper to taste. Transfer to the oven and bake for 40 minutes, turning the pan once.
4. After 40 minutes, add the sliced almonds to the open center portion of the sheet pan and bake for an additional 5 minutes or until nuts are toasted and slightly golden.
5. Place the kale in a large bowl and toss with the lemon juice, using your hands to massage it into the leaves. Add the roasted beets, chickpeas, and almonds. Toss well, drizzle with another 2 to 3 teaspoons of olive oil, and season with additional salt and pepper, if desired. Top with the chives, orange segments, and feta.
6. Store leftovers in an airtight container in the refrigerator for 1 to 2 days.
TIP For perfectly chopped kale, place roughly cut pieces (stems removed) in a bowl and cut into small pieces using sharp kitchen shears.
VARIATION If you prefer romaine lettuce or baby spinach, follow the same method but make sure beets and chickpeas are fully cooled before tossing.
NUTRITION PER SERVING
Calories 406 • Total fat 23g • Saturated Fat 5g • Cholesterol 17mg • Sodium 594mg • Total Carbohydrate 41g • Dietary Fiber 11g • Sugars 11g • Protein 16g
KALE SALAD WITH ROASTED BEETS + CRUNCHY CHICKPEAS