Crispy Chickpea and Kale Bowl

By Woman's Day KitchenPublished: Jan 12, 2018

Con Poulos

This smoky, garlicky vegetarian dish will satisfy all your cravings.

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Ingredients

1. Step 1Make kale: Heat olive oil in a large skillet on medium and cook garlic until golden brown, 1 minute. Add kale a handful at a time, tossing until wilted before adding more. Season with salt and pepper and cook until just tender, 3 to 4 minutes.
2. Step 2Make tomato salad: Toss cherry tomatoes with olive oil, scallion, salt, and pepper.
3. Step 3Make sauce: In a food processor, pulse roasted red peppers, parsley, roasted salted almonds, and pinch salt until almost smooth.
4. Step 4Make chickpeas: Rinse and drain 1 can chickpeas; pat very dry with paper towels, discarding any loose skins. On a rimmed baking sheet, toss with olive oil, pepper, and salt. Roast at 425°F, shaking occasionally until crisp, 40 minutes.
5. Step 5Assemble bowls: Combine farro, kale, tomato salad, sauce, chickpeas, and avocado in bowl.