Recipe Station

Here's everything you need for this fresh and savory kale and chickpea salad. This recipe requires just 30 minutes total time and makes two servings as an entree or four as a side dish.

Ingredients to Gather

For the Chickpeas:

1 15-ounce (425 g) can chickpeas, drained, rinsed and well dried
1 Tbsp (15 ml) grapeseed or avocado oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp coconut sugar
1 tsp dried oregano
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/4 tsp sea salt
optional: pinch each ground card

For the Shallot:

1 cup (160 g) thinly sliced shallot (~ 3 large shallot)
2 Tbsp (15 g) brown rice (or all purpose) flour
Pinch each salt + pepper
Avocado, grape seed, or coconut oil for pan-frying (~2 Tbsp or 30 ml)

For the Dressing:

1/3 cup (80 g) tahini
2 tsp finely minced garlic
1 lemon juiced (~3 Tbsp or 45 ml)
1 1/2-2 Tbsp (20-30 ml) maple syrup (or to taste)
Water to thin (~1/4 cup or 60 ml)

For the Salad:

1 large bundle of kale (non curly // or sub mixed greens)
1 Tbsp (15 ml) avocado or grape seed oil
1 Tbsp (15 ml) lemon juice
1 beet, finely grated or sliced (I used a mandolin)
DUKKAH optional
1/2 cup (67 g) roasted unsalted hazelnuts
1/3 cup (47 g) sesame seeds
2 Tbsp ( 6 g) coriander seeds (or 1 heaping Tbsp ground coriander)
2 Tbsp (6 g) ground cumin
1 tsp ground black pepper
1/2 tsp sea salt
optional: 1/4 tsp each ground cinnamon + coconut sugar

Instructions to Follow

Preheat oven to 375 degrees F (190 C) and add rinsed, (thoroughly) dried chickpeas to a small mixing bowl. Add oil, cumin, paprika, coconut sugar, oregano, turmeric, cinnamon, sea salt, cardamom and coriander (optional), and stir to combine.
Spread on a bare baking sheet and bake for 22-27 minutes, or until deep golden brown and slightly crispy – they'll crisp up more as they cool.
In the meantime, add shallot to the same small mixing bowl from earlier and top with brown rice flour and a pinch each salt and black pepper. Toss to coat and heat a cast iron or metal skillet over medium heat.
Once hot, add enough oil to lightly coat the bottom of the pan and add shallot and all of coating. Sauté, stirring occasionally, until soft and light golden brown – about 4 minutes. Set aside.
Make the dressing by adding tahini, garlic, lemon juice and maple syrup to a small mixing bowl and whisking to combine. Add enough water to thin until pourable – about 1/4 cup. Whisk until creamy and smooth. Taste and adjust seasonings as needed, adding more lemon juice for acidity, salt + pepper for flavor balance, or maple syrup for sweetness. Garlic will add more bite/spice.
Add kale to a large mixing bowl and top with oil and lemon juice. Massage with hands to soften and coat the kale for about 1 minute.
If serving with dukkah, prepare by adding hazelnuts to a food processor and pulsing into a fine meal.

After this, heat a skillet over medium heat and add the sesame seeds, and then toast them stirring frequently, until their natural oils release and they become fragrant and turn light brown. Now, place them in a food processor and add the coriander to the skillet while the skillet is still warm. Toast the coriander until some of the seeds have become to pop and until it is fragrant. When the coriander is done, remove it from the heat and then use a pestle or wooden spoon to mash it. Next, add it to the food processor along with ground cumin, pepper and sea salt, cinnamon and the optional coconut sugar. Process everything together until it's well combined, and then set it aside. When you're ready to serve the salad,  add the grated beets, chickpeas and shallot to the kale and then top with the optional dukkah. Add half of the dressing and then stir to combine everything. Once you've put the salad onto the plates, top with the remaining dukkah and dressing.

Wow! This is no ordinary salad, that's for sure. We think this hearty kale salad with chickpeas and dukkah will turn anyone into a salad lover, even if they don't normally like them. That ‘s because this salad is absolutely loaded with flavor. Yum!

Article Source: Minimalist Baker