Roasted Kale And Chickpea Salad Recipes

KALE AND CHICKPEA SALAD

Steps:

• For the onions: Preheat the oven to 400 degrees F.
• Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
• For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
• For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.

ROASTED KALE AND CHICKPEA SALAD

Steps:

• Preheat oven to 225 degrees F (110 degrees C).
• Heat a skillet over medium heat. Cook and stir walnuts in the hot skillet until toasted and fragrant, about 5 minutes.
• Mix olive oil, salt, and pepper together in a bowl; add kale and chickpeas and toss to coat. Spread kale and chickpeas mixture onto a baking sheet.
• Bake in the preheated oven until kale is wilted and slightly crunchy, about 25 minutes.
• Toss kale and chickpeas mixture, walnuts, parsley, and lemon juice together in a bowl.

ROASTED CHICKPEA KALE SALAD WITH TAHINI DRESSING

Steps:

• Preheat oven to 400 degrees F.
• Rinse and drain chickpeas, patting them dry using paper towels. In a large bowl, drizzle olive oil over chickpeas and add seasonings, tossing until chickpeas are completely coated. Spread chickpeas out on a prepared baking sheet and roast in oven for 25 to 30 minutes, shaking pan halfway through.
• While the chickpeas are roasting, whisk together tahini, lemon juice, zest, honey, garlic, ginger, olive oil and salt/pepper. Right before serving, toss tahini dressing with the kale and top with roasted chickpeas. Serve and enjoy!

SAUTEED CHICKPEAS AND KALE

Steps:

• Preheat oven to 400°F. Grease a cookie sheet and keep aside.
• Drain and rinse the garbanzo beans if using from a can. Get rid of as much moisture as possible and transfer to the greased cookie sheet. Drizzle 1 tbsp. of olive oil on top and season with salt and freshly cracked black pepper. Toss to mix. Roast in the oven for about 25 minutes. Halfway through, toss again once.
• While the chickpeas are roasting, cut the kale into thin strips and chop the stems into no more than 1/4 inch thick pieces. Slice the garlic thinly or mince depending on preference.
• Heat the remaining oil in a skillet on medium high heat and start cooking the kale and garlic together. Keep cooking till the kale starts wilting and then season with salt, freshly cracked black pepper and paprika. Stir for a couple of minutes and add the chicken stock (or vegetable broth or water). Cook till the kale softens and the moisture evaporates.
• Add handfuls of roasted chickpeas to the cooked kale and serve.

ROASTED CHICKPEA FALL SALAD

Steps:

• Preheat oven to 400 degrees F.
• Combine the chickpeas, olive oil, cumin, turmeric, cinnamon, ginger, and salt together.
• Spread the chickpeas out on a baking sheet and roast for about 20-30 minutes, or until golden and crispy.
• Toss the chopped kale, pepitas, walnuts, pomegranate arils, dried cranberries, and vinaigrette together.
• Add in the roasted chickpeas, toss, and enjoy!