Lemon Parmesean Salad with Hot Honey Chickpeas

1.In a small saucepan, combine the BeeMaid Honey, red chili flakes, cayenne pepper, and hot sauce together on medium high heat until simmering. Stir consistently for approx. 3-5 minutes until the honey has liquified and the spices are evenly dispersed. Reduce the heat to low and add in the apple cider vinegar. Stir for another 3 minutes then remove from heat and let cool.

2. Add olive oil to a large skillet pan and add in the rinsed chickpeas. Allow to cook for 3-5 minutes at medium high heat and then add in the Italian seasoning and paprika, followed by the hot honey mixture. Toss until the chickpeas are fully coated. Cook at this temperature for 4 minutes, then reduce heat to low and allow them to simmer for an additional 4-5 minutes until the chickpeas are cooked through and the hot honey is thick and sticky.

3. Set the chickpeas aside and allow to cool for 30-40 minutes.

4. In a small bowl or jar, whisk together the salad dressing ingredients together until fully combined.

5. In a large salad bowl, add in the chopped kale, hot honey chickpeas, parmesan and lemon zest and toss. Drizzle the salad dressing on top and garnish with a handful of croutons.

Note: Add chicken for additional  protein. Store salad in airtight container and refrigerate for up to 3 days.