Mexican Kale Salad

This is a delicious salad that is packed with nutritious veggies and low on sugar and all that bad stuff!

Salad Ingredients: 

• 5 cups chopped curly kale 
• 1 tsp olive oil 
• pinch of salt 
• 1 cup black beans 
• 1 cup corn 
• 1 large red bell pepper, diced 
• 1 jalapeño pepper, sliced 
• 1/4 cup diced red onion 
• 3-4 tablespoons cojita or feta cheese 
• fresh chopped cilantro to tatse

Roasted Chickpeas Ingredients: 

• 15 oz canned chickpeas 
• 1 tablespoons avocado oil 
• 1/4 teaspoon sea salt 
• 1/2 teaspoon ground cumin 
• 1/4 teaspoon smoked paprika 
• 1/4 teaspoon ground turmeric 
• 1/8 teaspoon cayenne pepper

Cilantro Lime Dressing Ingredients: 

• 3 tablespoons fresh lime juice 
• 1/4 cup avocado oil or light olive oil
• 1 tablespoon white wine vinegar
• 2 teaspoons honey 
• 1/2 teaspoon sea salt 
• 1/8 teaspoon black pepper 
• 2 tablespoons fresh chopped cilantro 

1. Preheat oven to 400F.
2. Drain, rinse, and blot chickpeas dry with a paper towel. Toss the chickpeas with olive/avocado oil and salt until lightly coated. Spread on a baking sheet and roast for 20-25 minutes until crispy. Remove from oven and mix with spices. 
3. While the chickpeas are roasting, combine all the dressing ingredients in a small mason jar and shake well. 
4. Wash and dry chopped kale. 
5. Add to a large bowl and drizzle with olive oil and a pinch of salt. Massage with your fingers until kale darkens and softens. Let sit for a couple minutes. 
6. Dice your onion, bell pepper, and jalapeño, making sure to remove the jalapeño seeds. Add to kale along with black beans and corn. Shake dressing once more and pour over salad. Toss to combine. Toss to coat. 
7. Add chickpeas, cheese, and any extra cilantro.