Roasted Kale And Chickpea Salad - cooking recipe

Ingredients
    1 cup chopped walnuts
    2 tablespoons sunflower seed oil
    1 teaspoon salt
    1 teaspoon ground black pepper
    1 bunch kale, stemmed and leaves torn into strips
    1 (15 ounce) can chickpeas (garbanzo beans), drained
    2 tablespoons chopped fresh parsley
    2 tablespoons lemon juice
Preparation
    Preheat oven to 225 degrees F (110 degrees C).
    Heat a skillet over medium heat. Cook and stir walnuts in the hot skillet until toasted and fragrant, about 5 minutes.
    Mix olive oil, salt, and pepper together in a bowl; add kale and chickpeas and toss to coat. Spread kale and chickpeas mixture onto a baking sheet.
    Bake in the preheated oven until kale is wilted and slightly crunchy, about 25 minutes.
    Toss kale and chickpeas mixture, walnuts, parsley, and lemon juice together in a bowl.

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