Kale Salad with Spicy Chickpeas | National Honey Board

Ingredients

• For Spicy Chickpeas:
• 2 (15 oz.) cans - chickpeas, rinsed and dried thoroughly
• 3 T - olive oil
• 1 T - honey
• 1 tsp. - kosher salt
• 1 tsp. - garlic powder
• 1/2 tsp. - cayenne pepper
• For Salad:
• 1 bunch - kale, washed with large stems removed and julienned into 1" ribbons
• 2 T - olive oil
• 2 T - lemon juice
• For Sesame Honey Soy Vinaigrette:
• 1/2 cup - olive oil
• 1/3 cup - low sodium soy sauce
• 1/4 cup - rice wine vinegar
• 3 T - honey
• 2 tsp. - sesame oil
• 1 T - hot Chinese mustard
• 2 cloves - garlic, minced
• 2 tsp. - sesame seeds, reserve half for garnish