Kale and Cauliflower Salad

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

Yield:

10, 1-cup servings

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.