Ingredients

1 15-ounce can chickpeas
drained and patted dry
1 tablespoon olive oil
4 cups finely chopped kale
4 cups (1 large head) finely chopped cauliflower
2 tablespoons diced red onion
1/2 cup roasted sunflower seeds
1/2 cup dried cranberries
Dressing:
1 clove garlic
minced
4 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon Dijon mustard
2 teaspoons sugar
1/2 teaspoon ground black pepper

Directions

Pre-heat oven to 400 degrees F. Toss chickpeas with olive oil and spread on baking sheet. Roast 20 minutes, stirring once and then let cool. Combine kale, cauliflower, onion, sunflower seeds, cranberries, and cooled chickpeas in a large bowl. In a small bowl whisk together dressing ingredients until combined. Pour dressing over salad ingredients and toss to combine.

Nutrition Facts

200 calories
11 g total fat
1.5 g saturated fat
0 mg cholesterol
200 mg sodium
22 g total carbohydrate
5 g fiber
9 g total sugars
1 g added sugars
6 g protein