2 Veggie Box fennel bulbs (small/medium)
1 bunch Veggie Box dinosaur kale
15oz can of chickpeas
3 garlic cloves, halved
1 tsp turmeric
4 tbsps olive oil
1 tsp fresh ginger, peeled and grated
½ tbsp lemon juice
Salt to taste

2 Veggie Box fennel bulbs (small/medium) 1 bunch Veggie Box dinosaur kale 15 oz can of chickpeas 3 garlic cloves, halved 1 tsp turmeric 4 tbsp s olive oil 1 tsp fresh ginger, peeled and grated

Preheat oven to 400F. Trim fronds off fennel and cut bulbs into wedges, approximately 6 per bulb. Place into bowl and toss with ½ tsp turmeric, ½ tbsp olive oil, and a little salt. Place onto one side of baking sheet. Drain and pat dry chickpeas, then place in the same bowl, tossing with another ½ tsp turmeric, salt, and ½ tbsp olive oil. Place on other side of same baking sheet. Bake 30 min, occasionally stirring to prevent burning.

Tear kale leaves from stems and wash. Pat dry and toss with salt and 1 tbsp olive oil. Spread on second baking sheet and add to the oven for 10-15 minutes, pulling and setting aside when lightly crisped.

Dressing: Mix together 2 tbsps olive oil, grated ginger, ½ tbsp lemon juice, and salt. Toss fennel, kale, and chickpeas together. Drizzle with dressing and serve warm.

Recipe adapted from NirvanaCakery.com