So I’ve been making this for the past few weeks….fine tuning the flavors each time.  Garbanzo/chickpeas are not a regular thing in my kitchen, but I absolutely love this salad/side dish and had to share!

What you will Need:

• 1 bunch broccolini, or broccoli, cut into long florets
• 1 bunch Tuscan or Lacinato kale, stemmed (if large) and torn
• 1½ cups/240 g cooked chickpeas (see below) or canned, drained
• 1 clove garlic,chrushed
• ¼ cup/60 ml extra-virgin olive oil, plus for drizzling
• sea salt and freshly ground black pepper
• red pepper flakes
• thinly sliced green onions
• 1 lemon, cut into wedges
• Chili Powder
• 4 slices of bacon, cooked and chopped
• A few VERY thin slices of Black radish
  • OPTIONAL: fresh ricotta cheese

How it’s Done:

Preheat the broiler to high.

place the Chickpeas on a cooking sheet, sprinkle with Chili powder, roast them on their own for 5-8 min.

Toss the broccolini, kale, onions, and garlic with the olive oil. Season lightly with sea salt, pepper and add red pepper flakes to taste (I like a decent amount) and spread on a large rimmed baking sheet.  Broil the sheet, tossing halfway through cooking, until the kale is crispy and the broccoli just tender and charred but still bright green, about 5 minutes.  Add bacon, radish slices, and squeeze the juice from two lemon wedges all over the top and toss together.

 Plate the salad and top each with a dollop of ricotta. Serve warm or at room temperature.

Orginal idea from: http://edibleliving.blogspot.com