BABY KALE SALAD WITH LEMON, PARMESAN & CRISPY ROASTED CHICKPEAS
This delicious salad makes a satisfying and healthy lunch all on its own, or a perfect side to jazz up a simple rotisserie chicken for dinner.
Provided by Jennifer Segal
Categories Salads
Time 20m
Yield 2-4
Number Of Ingredients 11
Steps:
- Preheat oven to 425° F. Line a baking sheet with aluminum foil.
- Place the chickpeas on the prepared baking sheet and toss with the olive oil, salt and pepper. Roast for 10-12 minutes, stirring once, until the chickpeas are slightly shrunken and crispy. Let cool.
- In a large bowl, combine the lemon juice, olive oil, garlic, salt and pepper. Add the greens and toss until evenly coated. Taste and adjust seasoning if necessary (I usually add a bit more salt). Arrange on plates and top with Parmigiano-Regianno shavings and crispy roasted chickpeas.
- Note: If you can't find baby kale, feel free to substitute any other deep green blend, arugula or Lacinato kale (you'll just have to chop the leaves and let it marinate a bit).
Nutrition Facts : Calories 342, Fat 20g, Carbohydrate 29g, Protein 14g, SaturatedFat 4g, Sugar 5g, Fiber 8g, Sodium 940mg, Cholesterol 10mg
KALE AND CHICKPEA SALAD
Provided by Giada De Laurentiis
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
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 CHICKPEA & FETA KALE SALAD
Roasted Chickpea & Feta Kale Salad - Kale salads can be a little robust for some palates, but when you load this one up with roasted chickpeas and Nikos® brand Fat Free Feta Cheese you'll bring a lot of kale converts to the table!
Yield 2
Number Of Ingredients 12
Steps:
- Rinse kale. Chop kale and set aside in medium bowl.
- Preheat oven to 400° F. Pat the chickpeas dry with a paper towel and pour into a medium bowl. Mix in olive oil. Season with salt, pepper, and paprika. Lay flat on ungreased baking sheet and roast for 30-40 minutes.
- In small bowl, mix minced garlic, salt, lemon juice and olive oil. Refrigerate while chickpeas roast.
- Pour olive oil and lemon juice dressing over kale. Stir in feta cheese and red pepper flakes. Top with roasted chickpeas.
KALE SALAD WITH ROASTED CHICKPEAS AND FETA
Categories Vegetable
Number Of Ingredients 13
Steps:
- Preheat the oven to 450F and heat the olive oil in a cast iron skillet over medium heat. Once hot, add the onion and chickpeas and sauté for 2 minutes, until the onion has started to soften. Add the paprika and the salt, and toss to combine. Spread the chickpeas into an even layer, and place the pan in the preheated oven and let the chickpeas roast for 20 minutes, until golden brown. While the chickpeas roast, place the kale in a large bowl and set aside. In a small bowl, whisk together the dressing ingredients, then pour them over the kale. Using your hands, massage the dressing into the kale until the kale begins to break down and soften. It should decrease in volume by about 1/3. Let the kale sit at room temperature to soften while the chickpeas finish roasting. Once the chickpeas are finished, remove them from the pan and place them on top of the kale along with the diced feta. Toss to combine thoroughly, then serve. You can also omit the red onion, just roast the chick peas in the oven.)
THE BEST DRY-ROASTED CHICKPEA RECIPE
This is a tasty, crunchy snack and you can customize your seasoning based on your preferences. Dry-roasting is the key. Enjoy!
Provided by thefmw
Categories Appetizers and Snacks Beans and Peas
Time 54m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread garbanzo beans in a baking dish and pat dry with a paper towel.
- Bake in the preheated oven, stirring halfway through, about 22 minutes. Toss with olive oil, salt, and pepper in a large bowl. Return to the baking dish.
- Continue baking chickpeas, stirring halfway through, until golden and dry on the outside, about 22 minutes more.
Nutrition Facts : Calories 105 calories, Carbohydrate 16 g, Fat 3.2 g, Fiber 3.1 g, Protein 3.5 g, SaturatedFat 0.4 g, Sodium 354.8 mg
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Cuisine MediterraneanTotal Time 10 minsCategory Appetizers And SidesCalories 294 per serving
- Prepare the roasted chickpeas and kale as directed. Be sure to carefully wash your kale in running water and then tear it into bite sized portions.
- For the dressing, use a bowl with a whisk or sealable dressing bottle. Combine the vinegar, Dijon mustard, lemon juice, and desired seasonings. You can make this ahead of time however, whisk or shake it well before serving.
- Place the kale into a large salad bowl. Add half of the whisked or shaken dressing over the kale and toss. Add additional dressing as needed.
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