Look for red palm oil in health-food stores, Whole Foods, and online—it is different from palm kernel oil. You may need to melt the red palm oil for it to be tossed evenly and easily with the chickpeas, as well as to incorporate into the dressing. Roasting the chickpeas adds a nice crunch to the salad. Pair this with a piece of grilled meat, and eat the salad immediately, as the oil absorbs quickly into the collards.

This Story Originally Appeared On cookinglight.com


Greg Dupree

Recipe Summary

35 mins
35 mins
Serves 6 (serving size: about 1 1/2 cups)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. In a small microwavable bowl, microwave oil on high until melted, 30 to 45 seconds. (Skip if your oil is liquid.)

  • Toss chickpeas with 1 1/2 tablespoons palm oil and 1/8 teaspoon sea salt. Spread on a baking sheet, and roast at 400°F for 25 minutes. Stir in ground red pepper, and roast until crispy, 5 to 10 more minutes.

  • Remove stems and ribs from collards, and thinly slice leaves into ribbons. Place in a large bowl; add carrots, and toss to combine.

  • Whisk together vinegar, honey, remaining 1/4 cup liquefied oil, and remaining 1/8 teaspoon sea salt. Toss with collards and carrots; add pepitas and chickpeas. Serve immediately.

Nutrition Facts

294 calories; fat 20g; saturated fat 8g; protein 9g; carbohydrates 21g; fiber 6g; sugars 4g; added sugar 2g; sodium 169mg; calcium 17% DV; potassium 12% DV.