This is so quick and easy to make and such a great way to jazz up your salads through the week! The kale almost ferments so it lasts for ages and tastes better the longer you leave it

INGREDIENTS:

Kale

• 1 bunch of kale
• 1 tablespoon of apple cider vinegar
• 1 tablespoon of lemon
• 2 tablespoons of extra virgin olive oil
• 1 can of organic chickpeas, drained and rinsed
• 2 red capsicums
• 3 cloves of garlic
• extra virgin olive oil, to drizzle over the top
• chilli flakes, to taste

METHOD:

1. Massage the kale with all the liquids until dark in colour and soft.
2. Cut the capsicum into strips and lay skin up on a tray covered in baking paper.
3. Spread the chickpeas on the other half of the tray. Drizzle oil over the top with garlic and chilli.
4. Cook at 160 for 20 minutes then 7 minutes at 250 degrees grill setting until chickpeas crispy and capsicum brown.
5. Store