10 radishes
8 oz dry pasta
4 large collard leaves
1 teaspoon minced garlic (1/2 clove)
8oz chickpeas (1/2 a can)
1-2 oz green olives (about 8, optional)
olive oil
salt and pepper
Dressing
fresh chopped herbs (oregano, thyme, rosemary, sage, and/or chives)
1 teaspoon grated lemon
juice from 1 lemon (2 tablespoons)
1 tablespoon maple syrup
1 teaspoon minced garlic (1/2 clove)
1/4 cup olive oil
1/4 teaspoon paprika
1/4 teaspoon crushed red pepper flakes (optional)
2 teaspoons mustard (optional)
1/4 teaspoon salt
ground pepper
Directions
Preheat oven to 400 degrees F.
Chop radishes in halves (or quarters if they're large). Toss with olive oil and salt. Roast in over for 20 minutes, flipping halfway through.
Start heating a pot of water to cook the pasta.
Prepare dressing. Combine all the dressing ingredients.
Add pasta to boiling water, and cook per packaging directions.
Heat a pan with a bit of olive oil over medium heat. Slice the collard into ribbons. Add the collard and 1/2 clove of minced garlic to the pan, and cook for about 5 minutes, until wilted. Add the chickpeas to the collard.
Toss together the pasta, roasted radishes, collard/chickpea mixture, sliced olives, and dressing. Add salt and pepper to taste.
Adapted from
https://www.cottercrunch.com/roasted-radish-chickpea-pasta/
https://www.cottercrunch.com/roasted-radish-chickpea-pasta/