sea salt and freshly ground black pepper, to taste
Preheat the oven to 425°F and line a baking sheet with parchment paper. Drizzle the chickpeas with olive oil and roast for 20 to 25 minutes or until golden brown and lightly crisp. Season with salt and pepper as they come out of the oven.
Tear the kale leaves into bite-sized pieces. Add a scoop of the pesto sauce and use your hands to massage the kale leaves until they're soft and wilted. The oils from the sauce will help break down the coarse leaves.
Mix the grain bowl leftovers into the kale salad, along with a few more scoops of the pesto sauce. Add the chickpeas and serve with more sauce, as desired
Recipe by Love and Lemons at https://www.loveandlemons.com/kale-quinoa-salad/