Crunchy Chickpea Kale Salad With Peanut Ginger Dressing Recipes

CRUNCHY CHICKPEA KALE SALAD WITH PEANUT GINGER DRESSING

Steps:

• Heat the sesame oil in a pan over medium heat. Add the chickpeas, soy sauce, sriracha and garlic powder to the pan. Sauté for 5-7 minutes.*
• While the chickpeas are cooking, prepare the dressing. Combine all of the ingredients in a bowl and stir to combine. Add water until desired consistency is reached. Taste and adjust seasoning as needed.
• To assemble, add kale, cabbage, carrots, cilantro, peanuts, green onions and chickpeas to a bowl. Toss to combine.
• Serve in bowls and top with desired amount of dressing.

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.