Roasted Chickpea and Kale Salad
- Prep time: 15 minutes
- Roasting chickpeas: 30 minutes
- Total time: 45 minutes
Ingredients
- 9 x 12 rectangular baking pan or a cookie sheet
Olive Oil and Spice Mixture For Chickpeas:
- 1½ tablespoons olive oil
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ½ teaspoon ground paprika
- Dash red cayenne pepper
- Dash ancho chile powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Chickpeas:
- One 15.5-ounce can chickpeas (garbanzo beans), rinsed, drained and patted dry. Or 1⅔ cups cooked chickpeas
Tahini Dressing:
- 2½ tablespoons tahini
- 1 garlic clove, minced
- 1½ tablespoons plain yogurt
- Juice of ½ to 1 whole lemon
- Sea salt to taste
- Black pepper to taste
Kale, Oil and Sea Salt:
- 1 bunch of kale, stems removed and coarsely chopped
- Sea salt for seasoning
- 1 tablespoon olive oil
Salad Additions:
- 1 Persian cucumber, sliced into thin rounds
- ½ cup cherry tomatoes, quartered
- 1 cup store bought pita chips; coarsely broken into bite-size pieces
Lemon Wedges:
Ingredients
(serves 4)
Section
Instructions
-
Preheat oven to 425°.
- In a medium bowl mix the drained chickpeas with the olive oil and spices.
- Spread the chickpea mixture in bottom of the baking pan.
- Bake 30 minutes or until chickpeas are crispy; remove from oven and set aside.
- Make the tahini dressing:
- In a small bowl, whisk together the tahini, garlic, and plain yogurt.
- Gradually whisk in the lemon juice until desired level of lemon flavor is achieved.
- Season the dressing with sea salt and black pepper; set aside.
- Place a large frying pan over medium heat, drizzle with olive oil.
- Add the kale in batches along with a sprinkle of sea salt to the pan.
- Cook the kale for 2 to 3 mintues or until wilted; transfer to a shallow serving bowl.
- Using a spatula, scrape the roasted chickpeas, spices and oil from the baking sheet into the serving bowl and toss to incorporate with the kale.
- Add the cherry tomatoes and the cucumber slices to the serving bowl.
- Add half the pita chips.
- Drizzle the dressing over the salad and toss to combine all of the ingredients.
- Sprinkle the remaining pita chips over the top of the salad.
- Serve with lemon wedges on the side.
Comments
Serves 4 to 6.The tahini dressing gives this salad a rich and tangy sesame and lemon flavor.
This salad is best when eaten directly after assembly. You can refrigerate leftovers but the pita chips will get soggy.
Interested in cooking chickpeas from scratch? Click here for an instant pot recipe for cooked chickpeas.