In Salads by Melanie Gulliver
with No comment
Spring Quinoa, Kale and Roasted Chickpea Salad
Spring Quinoa, Kale and Roasted Chick Pea Bowls – – cooked chickpeas, drained and rinsed, extra-virgin olive oil, for drizzling, bunch watercress or spinach or any other dark leafy salad, kale leaves, chopped (about 3 loose packed cups), juice of ½ lemon, more to…