Kale and Chickpea Salad

2012-09-07
  • Yield : 4 servings
  • Cook Time : 30m
  • Ready In : 25m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino

Ingredients

  • 1/2 cup apple cider vinegar
  • 1/3 cup sugar
  • 1/2 teaspoon kosher salt
  • 1 small red onion, halved, thinly sliced and rinsed
  • One 15-ounce can chickpeas, drained well and dried on paper towels
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest
  • 1 teaspoon zaatar or dried mint
  • 1/2 teaspoon kosher salt
  • 2 bunches Tuscan kale, sliced thin
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 2 tablespoons champagne vinegar
  • 1/2 cup crumbled feta
  • 1 teaspoon zaatar

Method

Step 1

For the onions: Preheat the oven to 400 degrees F.

Step 2

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.

Step 3

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.

Step 4

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.

Leave a Reply

Your email address will not be published. Required fields are marked *