A Paleo-Friendly Roasted Chickpea and Collard Salad
Serves 6 (serving size: about 1 1/2 cups)
Look for red palm oil in health-food stores, Whole Foods, and online—it is different from palm kernel oil. You may need to melt the red palm oil for it to be tossed evenly and easily with the chickpeas, as well as to incorporate into the dressing. Roasting the chickpeas adds a nice crunch to the salad. Pair this with a piece of grilled meat, and eat the salad immediately, as the oil absorbs quickly into the collards.
5 1/2 tablespoons red palm or coconut oil, divided
2/3 cup salted dry-roasted pepitas (shelled pumpkin seeds)
Added sugars 2g
Calcium 17% DV
Potassium 12% DV
How to Make It
Preheat oven to 400°F. In a small microwavable bowl, microwave oil on high until melted, 30 to 45 seconds. (Skip if your oil is liquid.)
Toss chickpeas with 1 1/2 tablespoons palm oil and 1/8 teaspoon sea salt. Spread on a baking sheet, and roast at 400°F for 25 minutes. Stir in ground red pepper, and roast until crispy, 5 to 10 more minutes.
Remove stems and ribs from collards, and thinly slice leaves into ribbons. Place in a large bowl; add carrots, and toss to combine.
Whisk together vinegar, honey, remaining 1/4 cup liquefied oil, and remaining 1/8 teaspoon sea salt. Toss with collards and carrots; add pepitas and chickpeas. Serve immediately.
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