NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

0.5 cup chickpeas

2 cup kale

0.5 tbsp extra virgin olive oil

0.5 tsp smoked paprika

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp nutritional yeast

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.

• 2

  Drain and rinse the chickpeas, then pat them thoroughly dry with a clean kitchen towel; removing as much moisture as possible is key for maximum crunch.

• 3

  In a large mixing bowl, combine the dried chickpeas and the pre-cooked shredded chicken breast.

• 4

  Drizzle with extra virgin olive oil and sprinkle with smoked paprika, garlic powder, sea salt, and black pepper, tossing until everything is evenly coated.

• 5

  Spread the mixture onto the prepared baking sheet in a single layer and roast for 15 minutes.

• 6

  While the chickpeas roast, remove the tough stems from the kale and tear the leaves into bite-sized pieces.

• 7

  Remove the baking sheet from the oven, add the kale and nutritional yeast, and toss gently to incorporate the spices and oil.

• 8

  Return the pan to the oven for an additional 8 to 10 minutes until the kale is crisp and the chickpeas are golden and firm.

• 9

  Allow to cool for 5 minutes before serving to let the textures fully crisp up.