This healthy, warm salad recipe includes lemon, kale and crunchy roasted chickpeas and is perfect for a light lunch or dinner.

Warm winter salads are my favorite way to make a healthy meal on a chilly day. After spending five days in the Florida sunshine last week {recap coming soon!} I need a healthy, toasty recipe for this last weekend of January. Looking on the bright and sunny side, come Sunday we will have crossed another month of winter off the calendar!

This salad recipe combines my favorite crunchy, roasted chickpeas with sauteed kale, roasted cauliflower, lemon vinaigrette, and a sprinkle of shredded parmesan for good measure. If you’re enjoying Superbowl eats this weekend, make this salad for a healthy lunch before the dips and appetizers take over.

Crunchy Lemon & Kale Chickpea Salad
Yields: 2 servings

Ingredients:
1 can chickpeas
1 Tablespoon grapeseed oil + 2 teaspoons
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 head cauliflower
2 cups of  kale {torn, stems removed}
2 teaspoons extra virgin olive oil
2 teaspoons lemon juice
1/2 cup yellow cherry tomatoes {sliced}
1/8 cup shredded parmesan cheese

Vinaigrette:
Juice of 1/2 a lemon
2 teaspoons dijon mustard
1 Tablespoon extra virgin olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper


Directions:
*Preheat oven to 400 degrees.
*Rinse and dry the chickpeas. Toss with 1 Tablespoon grapeseed oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Roast for 35 minutes, stirring once while roasting.
*Chop cauliflower into small florets and toss with 2 teaspoons grapeseed oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Roast for 15 minutes.
*Saute kale on medium-low with 2 teaspoons extra virgin olive oil and 2 teaspoons lemon juice for 5 minutes.
*Make vinaigrette by whisking lemon juice, dijon mustard, oil, salt and pepper.
*Slice cherry tomatoes. Toss with roasted chickpeas, cauliflower, and kale. Stir in shredded parmesan.