Need some inspiration on your salad? Want to break through from an ordinary trio combo in garden salad? Try this Kale and Chickpea salad. It’s yummo !
What’s with the Kale Hype?
Kale is a dark green veggie packed with nutrients. 1 cup of kales has the amount of Vitamin A and C to meet your daily requirement. It also has lots and lots of flavanoids (antioxidant) and vitamin K (vitamin that plays an important role in blood clotting and bone health). With so much nutritional benefits, no wonder everyone is onto kale chips and pinning kale recipes everywhere. This is a recipe that I spotted on Pinterest.
What you need:
For the Roasted Chickpeas
- 1 (15 oz) can chickpeas, rinsed and drained
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
I added in a tsp of sugar to make it brown and crisp more
For the Salad
- 1 tablespoon freshly squeezed lemon juice, from one lemon
- 3 tablespoons extra virgin olive oil
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1 5oz Bag or Container Baby Kale or Kale/Dark Greens Mix
- 1/2 cup shaved Parmigiano-Regianno
- Preheat oven to 180° F. Line a baking sheet with aluminum foil.
- Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
- In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
It’s a very refreshing salad – the lemony taste stands out. I reduced the oil for the salad – only used 1-2 tbsp, as I like less oil in salad, and it taste good still! Chickpeas were nice but not as crispy as I thought it’d be – I’d suggest that you have a try of them and let it cool before adding into your kale leaves.
I think this salad will go well with any other leaves like your mesclun or spinach or rocket leaves. So no worries if you can’t get baby kale 🙂Piccolowing