Pan Fried Tomatoes with Roasted Chickpeas, Kale, and Lemon Avocado Cream
- 1 cup kale
- 1 medium tomato
- 1/3 cup chickpeas
- 1/2 avocado
- 1 lemon
- Olive Oil
- Garlic powder
1. Preheat oven or toaster oven to 425 degrees. Drizzle chickpeas in olive oil and sprinkle on a bit of cumin, garlic powder, salt, and pepper. Feel free to use any other spices as desired. Bake for about 20 minutes or until crispy.
2. Saute pan kale in olive oil until wilted. Place aside on a plate. Slice your tomatoes and add more olive oil to pan. Cook tomatoes until their soft and a bit browned on the outside, flipping over after one or two minutes. Add to plate with kale.
3. To make avocado cream, blend half an avocado with a splash of water and the juice of one lemon. Pour atop your tomatoes and kale, and top with roasted chickpeas.