Kale Chickpea Salad With Creamy Miso Dressing 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.

KALE CHICKPEA SALAD WITH CREAMY MISO DRESSING

Steps:

• Soak the chickpeas in water, covering by 2-3″, for at least 8 hours. After they've soaked, drain and rinse. Add to a small pot with the 3 cups of Pacific Foods Organic Mushroom Broth and cook for 40-50 minutes, or until tender.
• While the chickpeas are cooking, preheat the oven to 425F. Cut the fingerling potatoes into small pieces, toss in olive oil, salt, and pepper. Spread in a single layer on a baking sheet and cook until fork-tender and slightly browned.
• When the chickpeas and potatoes are just about done, steam the kale for just a few minutes - it should be bright green and still have some structure, rather than totally wilting. Remove from the steaming pot immediately.
• To make the dressing, use a blender or immersion stick to blend together all of the dressing ingredients. Add salt and pepper to taste.
• Combine all of the ingredients in a large salad bowl and toss to combine. Garnish with sliced pears. Serve warm, or cold!

KALE AND QUINOA SALAD WITH TOFU AND MISO

Steps:

• In a small saucepan, combine the quinoa with 3/4 cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
• Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
• Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
• In a nonstick skillet, heat the remaining 4 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil, then scatter it over the kale salad. Drizzle lightly with sriracha and honey and serve immediately.

CREAMY KALE SALAD

Steps:

• Mix kale, red onion, and raisins in a large bowl.
• Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.