Spicy Summer Salad


1 cup cooked chickpeas
2 tbsp bruna Marsala
2 tbsp hot garlic oil
1 cup chopped kale
1/4 cup cucumber chopped
1/4 cup chopped yellow bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped orange bell pepper
1/4 cup chopped cilantro
1/4 cup chopped red onion
1/4 cup chopped pecans
1 avocado, sliced and chopped
3 tbsp olive oil
1/4 tsp sea salt
1/8 tsp black pepper
1 tsp lime juice
1 tbsp balsamic vinegar
1/8 tsp rosemary


Preheat oven to 350F.

Mix bruna Marsala, hot garlic oil and chickpeas; coat well.

Place on a baking sheet and bake for 20 minutes. Remove and allow to cool at room temperature.

Dice cucumber, bell peppers, cilantro, onions, pecans and kale. De-seed, peel and dice avocado.

Add all vegetables to a mixing bowl. Add spicy chickpeas and pecans.

Top with your favorite dressing. Balsamic vinaigrette is recommended.

Serve and enjoy!