Kale Salad with Bacon Chickpeas

Enjoy this Kale Salad with Bacon Chickpeas and Garlic Dijon Vinaigrette for a light vegan and gluten-free meal that the whole family will love.

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Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: people

Calories: 308kcal

Start by roasting the garlic. Preheat the oven to 400 degrees F. Peel the outside skin off the garlic off, leaving on the skins of the individual cloves that hold it together. Cut ¼" - ½" off the head of bulb so that garlic is exposed. Place the garlic in a baking pan or muffin tin, exposed end up, and drizzle it with about 2 teaspoon of olive oil. Cover with tin foil. Bake for 30-35 minutes until cloves are tender and buttery. Remove from oven and set aside to cool.
While garlic is cooling, finely chop the kale and place it in a big bowl. Drizzle the kale with olive oil, salt, and lemon (if using.) With your fingers, gently rub the kale leaves together to massage it. Massage for a couple of minute until the kale leaves have turned a more vibrant green and reduced in size. Set aside.
Once garlic is cool, place it in a blender with all the other vinaigrette ingredients. Blend until smooth.
Toss kale in 2-3 tablespoons of Garlic Dijon Vinaigrette. Top with Bacon Flavored Roasted Chickpeas. Serve within two hours after dressing.

You will only use about ¼ of the Roasted Garlic Dijon Vinaigrette. The rest can be stored in an airtight container in the refrigerator for up to 2 weeks.
The Bacon Chickpeas and Vinaigrette can be made several days ahead of time so that the salad can easily prepped when needed.