This is a simple and delicious meal that can be eaten for lunch or dinner. You can easily substitute with your favorite cheese. When I was living in Europe, I loved to always pick up some fresh chèvre whenever I was in Paris. Enjoying it back in London allowed me to continue to savor the deliciousness of France even after returning home.

Ingredients
(Note: You can also modify this salad by adding other veggies, such as roasted eggplant or cherry tomatoes)
– About 1/3 cup chickpeas
– 1 carrot, julienned
– About 1/3 cup beets, chopped
– One bunch of kale
– Olive oil, salt, pepper
– A dash of dried ground red pepper
– A dash of cumin or smoked paprika
– Balsamic glaze (optional)
– Cracker or toast of your choice (I like to use Wasa crackers)
– Four slices of goat cheese
– Optional toppings such as tapenade, honey, or jam

Directions
1. Heat oven to 400 degrees F.
2. Prep your ingredients by chopping your beets and julienning your carrots.
3. In a pan covered with aluminum foil, toss chickpeas with olive oil, salt, pepper, dried ground red pepper, cumin and/or smoked paprika. You can adjust the levels of spice depending on whether you like more or less heat.
4. Roast chickpeas in the oven for about 20-30 minutes, tossing chickpeas around about halfway through to ensure a full roast. Remove from oven, set aside, and cool.
5. In a small pan, heat a small drizzle of olive oil, and add carrots. Stir fry with some salt and pepper to taste.
6. In a serving bowl, toss kale with olive oil, salt, and pepper to taste. Add in (optional) balsamic glaze, and toss.
7. Toss in beets, cooked carrots, and roasted chickpeas. (And any other veggies you desire!) Set aside your salad.
8. Take your crackers or toasts, and top with goat cheese. Place in heated oven to let cheese melt and toast slightly. Top with optional honey, tapenade, or jam.
9. Enjoy your delicious salad and toasties!