The other night I made a dish that is hands down AMAZING!! It is a recipe from my friend Jessica, steamed kale with roasted chickpeas, pico de gallo and guacamole. Now I know it is a bunch of components, but they are so easy to put together. I think the best part is the roasted chickpeas. I have already declared my love for roasted chickpeas in a past post. Once you make this dish you will wonder how you lived without it.

While putting together this post, it got me thinking about doing an in the kitchen with my friends section. I love sharing food, that is one of the reasons why I started this blog. So why not share what my amazing friends are cooking up in their kitchens. So stay tuned for some amazing recipes from my pals.


  • 1 bunch of kale, cut into small pieces


  • 1 can of chickpeas (drained)

  • Olive oil

  • Salt

  • Cayenne pepper (you can also use curry powder, garlic salt, or nothing)

PICO DE GALLO (this makes a good amount so you will have leftovers for chips and salsa)

  • 2 medium tomatoes, diced

  • 1 large white onion, diced

  • 1 jalapeno pepper, thinly sliced

  • 2 tbsp garlic, minced

  • 1 tsp garlic powder

  • 1 lime juice

  • 2 tbsp fresh cilantro, chopped

  • Dash of salt and pepper

GUACAMOLE  (this I made for one serving so you can just double if you want to make more)

  • ½ avocado

  • ¼ onion, diced

  • 1 garlic clove, minced

  • Dash of garlic powder

  • Salt and pepper to taste

  • Hot sauce

Chickpeas: Preheat oven to 450. Blot the chickpeas with a paper towel remove any excess moisture. Line a baking sheet with parchment. In a bowl combine the chickpeas, olive oil, salt and cayenne pepper (I just eyeball these ingredients, just make sure everything is coated evenly) toss to coat. Spread them evenly on the parchment paper and bake for 30-40 minutes until brown and crunchy. You will need to watch them around the last 5 minutes because they can start to burn.

Kale: Place the kale in a steamer and steam for a couple minutes, just to get rid of some of the bitterness about 5 minutes. Set aside and let cool.

Pico de gallo: Combine all the ingredients in a bowl and set aside

Guacamole: Mash up the avocado and combine all the other ingredients, set aside

Once the chickpeas have been cooled, combine all the ingredient except for the guacamole. Toss to coat everything, place it in a dish and put a nice amount of guacamole on top. Enjoy!

{photo by me}