Jerk-Roasted Chickpea & Collards Salad

Servings:  2 (as a main) to 4 (as a side)
Prep Time: 15 minutes
Total Time: 35 minutes

Ingredients: 

½ cup pecans
1 (15-oz) can chickpeas, drained and rinsed
¼ cup olive oil
1 tablespoon Jamaican Jerk marinade
1 bunch collard greens and/or kale, stemmed and finely sliced
1 fennel bulb, cored and thinly sliced
1 lime
2 tablespoons sherry or red wine vinegar
2 teaspoons Dijon mustard
Salt and freshly ground pepper
1 ripe avocado, thinly sliced

Instructions: 

1. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.

2. Spread the pecans on the prepared baking sheet. Roast until toasted and fragrant, about 4 minutes. Transfer the pecans to a small bowl and set aside. Reuse the same parchment paper and baking sheet for roasting your chickpeas.

3. Pat the chickpeas as dry as you can with paper towels. Toss the chickpeas in a medium bowl with the Hillside Harvest Jamaican Jerk marinade, 2 tablespoons of olive oil, and a pinch of salt and pepper. Spread the chickpeas on the reserved baking sheet and roast, stirring once, until browned and crispy, about 25 minutes. (The chickpeas will continue to crisp up as they cool.)

4. Meanwhile, zest and juice the lime into a large bowl. Whisk in the vinegar, mustard, remaining 2 tablespoons of olive oil, and a pinch of salt and pepper. Add the collards (or kale). Use your hands to massage the dressing into the greens. Add the fennel, toasted pecans, and jerk-roasted chickpeas; toss to combine. Serve the salad topped with sliced avocado.