Kale and chickpea warm salad

Ingredients

• 1 can of chickpeas, rinsed and drained
• 2 cups of kale
• 1 tomato
• 1 carrot
• 1/4 small onion, chopped
• 2 cloves of garlic
• 1 stalk of green onion
• Juice of 1 lemon
• 1-2 tablespoons olive oil
• 1 teaspoon of salt
• 1 teaspoon of cumin
• 1 teaspoon of paprika
• Handful of fresh parsley

Method:

1. Preheat oven to 200 ° Celsius or 400 ° Fahrenheit .Spread chickpeas on a baking sheet with tinfoil and drizzle with olive oil. Toss lightly with a little bit of cumin, salt and paprika. Bake for 15-20 minutes or until golden brown.
2. While chickpeas are cooking, chop up the carrot, onion, parsley, tomato and set aside.
3. Heat up some olive oil in a pan. Cook kale, white onions, and garlic until kale is wilted and onion is translucent.
4. Once the kale is done cooking, toss in the carrots, tomato, parsley and green onions. Turn off the heat and by this time the chick peas should be nice and golden, toss them too.
5. Mix well and squeeze a juice of a lemon.