Jacque Schiller and Margie Lavender tackle everything from cooking and cocktails to gardening and entertaining, on their Saveur-nominated blog, Larks and Japes. They put together two of our favorite healthy things—chickpeas and kale—in this exclusive recipe, and shared their skincare words of wisdom with us below.
"As I’ve gotten older, I’ve become more concerned with keeping my skin hydrated and protected from the elements. I keep my makeup minimal, and prime my face with an SPF 30 moisturizer. I’m a vegetarian and truly believe the fruits, nuts, vegetables and whole grains I consume go a long way in helping to keep my skin looking young. At least I hope!" —Jacque
"I try to eat well (most of the time) and drink lots of water. I always make sure to moisturize twice daily, once in the morning and once before bed." —Margie
Crispy Chickpea & Kale Salad
- 2 15 oz. cans of chickpeas (rinsed, drained, and dried thoroughly)
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. cayenne pepper
- 1 tsp. salt
- 2 tbsp. olive oil
- 1 bunch kale (washed, stemmed and chopped)
- 2 TB olive oil
- ½ tsp. kosher salt
- Juice of ½ lemon
- Juice of ½ orange
- ½ tsp. ground cumin
- ½ cup pepitas, raw
- 4 tbsp. cotija cheese (crumbled)
- 1 tbsp. mint (chopped finely)
For the chickpeas: toss all ingredients together, coating chickpeas, then dust with cornstarch. Fry 3 minutes per side at 350° to 400°, or spread mixture on baking sheet and roast at 400° for 30 to 40 minutes until crispy. Dry thoroughly on paper towels.
For the salad: toast cumin until fragrant. Add pepitas and stir until browned. In a large mixing bowl, massage olive oil and salt into kale until it wilts. Add the rest of the ingredients. Toss in the chickpeas, and serve.