Roasted Vegetable and Chickpea Salad

Toss the veggies and chickpeas with the oil, salt and spice. I find the best way is to use my (clean) hands. Put in the oven for 30 minutes at 350F.

Massage the chopped kale with a sprinkle of sea salt and your fingers. Add the massaged kale to the vegetables to roast for the last 5-10 minutes (depending on how crispy you like your kale).

Once fully cooked, serve the roasted veggies on a bed of more kale, fresh greens, or some cooked quinoa or brown rice.