Fennel, Chickpeas, and Kale Salad

If you like kale as much as I do, you will want to give this dairy and gluten free fennel, chickpeas, and kale salad a try. The roasted fennel and garlic taste incredible, and turmeric adds extra health benefits.

INGREDIENTS

• 1 fennel bulb
• 1 can chickpeas 
• 3 garlic cloves (I roast the whole head of garlic)
• 1 tsp turmeric
• sea salt
• 2 tbsp olive oil
• large bunch of curly kale
• fresh coriander to garnish, optional

Dressing:

• 1 tsp fresh ginger, peeled and grated
• 2 tbsp olive oil
• ¼ lemon, juiced
• pinch of sea salt

1. Toss fennel (cut into wedges), drained chickpeas, and garlic with 1 tsp turmeric, sea salt and 1 tbsp olive oil.
2. Bake at 390°F (200°C) for about 30min, stirring occasionally.
3. Tear kale leaves from the thick stems and wash thoroughly. Pat dry, place into a bowl and toss with sea salt and 1tbsp olive oil. Spread onto a baking sheet and bake for about 10-15min, stirring occasionally.
4. Toss everything together and drizzle with the salad dressing. Garnish with fresh coriander.
5. Enjoy!