Kale Salad with Crispy Chickpeas

PREP TIME:

10 minutes

PREP NOTES:

Kale – Use 1 large bunch of kale and follow the instructions below.

One of the secrets to a delicious kale salad, is massaging the kale prior to eating.

The process is as follows: Wash and dry the kale. Then, remove the stems. Cut into bit sized pieces and massage with 1-2 tablespoons of olive oil. Add a light sprinkle of salt and set aside. This can be done the night before as the kale can stand up to the oil overnight

Cooking time:

25 minutes

YIELDS:

2 people

INGREDIENTS:

1 bunch of kale, stems removed and leaves torn
1 can (15 oz) chickpeas, drained, rinsed, and dried
2 tablespoons olive oil, divided
1/2 teaspoon paprika
Salt and pepper to taste
1/4 cup grated Parmesan cheese (for a vegan version, use nutritional yeast)
1/4 cup sliced almonds
6 to 10 oz of your favorite animal protein or vegan alternative (3-5 oz per serving)

For the Dressing:

3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, minced
Salt and pepper to taste

DIRECTIONS:

1) Preheat your oven to 400°F (200°C). Toss the chickpeas with 1 tablespoon of olive oil, paprika, and a pinch of salt and pepper. Spread them on a baking sheet and roast for 20-25 minutes or until golden and crispy. Stir halfway through for even crisping.

2) Massage the kale in a large bowl with the remaining tablespoon of olive oil and a pinch of salt until the leaves soften and wilt.

3) Whisk together the olive oil, lemon juice, Dijon mustard, and minced garlic in a small bowl—season with salt and pepper to taste.

4) Add the crispy chickpeas, grated Parmesan cheese (or nutritional yeast), sliced almonds, and animal protein to the kale. Drizzle with the dressing and toss to combine.

5) Taste for seasoning, adjust if necessary, and serve the salad immediately.