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Ingredients
  • subheading: FOR THE SHEET PAN VEGETABLES:
  • 2 tablespoons olive oil
  • 2 tablespoons Dijon mustard
  • 3 cloves garlic crushed
  • Salt and pepper
  • 1 pound gold or fingerling potatoes cut in half*
  • 1 red bell pepper diced
  • 3 carrots chopped
  • 1 15 ounce can chickpeas rinsed and patted dry
  • Chopped parsley for serving!
  • subheading: FOR THE SALAD:
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • Juice of ½ lemon 1 to 2 tablespoons
  • Salt and black pepper to taste
  • 1 bunch kale de-stemmed and chopped
Steps
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