½ small jalapeno, seeded and finely diced
2 tablespoons lemon juice
2 tablespoon olive oil
1 dash salt and pepper
1 can chickpeas (14oz), drained
1/2 bunch kale, spinach or chard
¼ cup finely grated Parmesan
Combine jalapeno, if using, with lemon juice and 2 tablespoons extra virgin olive oil. Season with salt and pepper.
Toss chickpeas in the dressing.
Slice kale super finely into shreds, removing the stem if it is too coarse. Toss the shredded greens into the salad with the parmesan.
Per Serving: 542 Calories; 23g Fat (4g sat); 24g Protein; 64g Carbohydrate; 18g Dietary Fiber; 8mg Cholesterol; 306mg Sodium.