Warm Kale Broccoli and Chickpea Salad

Ingredients:

1 bunch broccolini or broccoli
1 bunch kale
1 cup chickpeas
1 clove garlic, minced
oil
salt, black pepper, and red pepper, to taste
juice of 1 small lemon
1/2 cup ricotta cheese

Toss broccolini, kale, and chickpeas with garlic, oil, and seasonings.

Roast in the oven at 375 until kale is crispy. Meanwhile, mix ricotta with black pepper.

Drizzle lemon juice over the vegetables and toss. Divide into serving plates and garnish with a dollop of ricotta.

Broccolini Chickpea Salad

Ingredients:

1 tablespoon grapeseed oil
1 large clove garlic, minced
2 cups broccolini or broccoli
1 cup chickpeas
2 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon honey
1 teaspoon olive oil
salt and pepper, to taste
1/2 small red onion, chopped
1 cup cherry or grape tomatoes
2 tablespoons parsley, minced
2 tablespoons cilantro, minced

Heat oil in a saucepan and add garlic. Stir until aromatic and add the broccolini. Stir fry for a couple of minutes and add a splash of water and the chickpeas. Cook until heated through and remove from heat.

Meanwhile, in a small bowl, combine lemon juice, tahini, honey, olive oil, salt, and pepper. Whisk and add water until smooth paste forms.

Stir the dressing into the pan with the onion, tomatoes, parsley, and cilantro. Serve warm.