Kale Chickpea Salad with Trout

1 can (19 oz/540 mL) chickpeas, rinsed and drained

2 Tbsp canola oil, divided (30 mL)

1 tsp chili powder (5 mL)

1- 10 oz tub baby kale or baby spinach and kale mix (300 g)

1 Tbsp lemon juice (15 mL)

1/4 cup buttermilk (60 mL)

2 Tbsp apple cider vinegar (30 mL)

1/2 tsp granulated sugar (2 mL)

Pinch hot pepper flakes

2 Tbsp each chopped chives and dill (30 mL)

1 Tbsp chopped parsley (15 mL)(optional)

2 trout fillets (680 g)

1/3 cup shaved parmesan cheese (75 mL)
1. Preheat oven to 400°F (200°C). Line baking sheet with parchment paper.
2. In a bowl, toss chickpeas with 2 tsp (10 mL) of the oil and chili powder. Spread onto prepared pan and roast for about 20 minutes or until golden and slightly crisp. Set aside to cool completely.
3. Meanwhile, in another bowl, using your hands, rub kale with lemon juice and set aside.
4. In a small bowl, whisk together remaining oil with buttermilk, vinegar and hot pepper flakes. Stir in chives, dill and parsley if using. Remove 2 Tbsp (30 mL) and spread over trout fillets.
5. Place trout on baking sheet and roast for 10 minutes or until fish flakes when tested.
6. Toss remaining dressing with kale and chickpeas. Toss in parmesan and divide among 6 dinner plates. Top each salad with a piece of trout to serve.
Tip: If using regular kale leaves, remove tough stem and chop kale into bite size pieces. Increase lemon juice to 2 Tbsp (30 mL).