no frills kale salad + crispy chickpeas
august 18th, 2015
Summer days are flying by in a blur and sometimes I just feel like I can't keep up! Work has been busy, weekends packed with roadtrips and friends, and then suddenly you blink and it's mid-August. I recently spent a long weekend on Nantucket with some good friends and absolutely fell in love with the island. We spent our days biking miles and miles, laying on the beach, and enjoying classic New England summertime fare. There were late night BBQ's, outdoor showers, hours spent in the waves, and the best shrimp cocktail I've ever had. Ever.
My diet mainly consisted of burgers, hot dogs, fish tacos, and daily picks from the raw bar, and I wouldn't have had it any other way. When in Rome right? However, after some long summer days spent in the little slice of heaven that is Nantucket, I felt the need to reboot and re-energize before a long day at work. I wanted to make something quick and satisfying, something flavorful and refreshing. Balance is key in my book, and this kale salad has a crunch and a zing to it that I enjoy any day. It's a snap to whip up and will convert kale skeptics into kale lovers (tolerators at the very least). Dig into a big bowl for lunch or serve as a side for dinner. Be well, and let me know how you enjoy this simple salad :).
no frills kale salad + crispy chickpeas -
- 1 bunch curly kale
garlicky green goddess dressing -
- 1 1/2 cup parsley leaves
- 3 cloves of garlic
- 1 Tbsp capers
- zest & juice of 1 lemon
- 3 Tbsp sherry vinegar
- 1/2 cup really good olive oil, more if needed
- 2 tsp dijon mustard
- a couple dashes fresh ground pepper
- a couple dashes red pepper flakes
- salt to taste
- 1/4 cup parmesan cheese, finely grated
crispy chickpeas -
recipe from the wonderful Minimalist Baker
- 1 15 oz. can chickpeas, drained, rinsed, and dried
- 1 1/2 Tbsp olive oil
- 3 Tbsp Tandoori spice blend*
- Can be found at Whole Foods, or made at home by blending the following ingredients/ratios - 3 Tbsp cumin, 2 Tbsp paprika, 2 Tbsp garlic powder, 2 tsp coriander, 3 tsp ginger, 2 tsp cardamom.
Preheat oven to 375 degrees.
Add chickpeas to a mixing bowl and cover evenly with olive oil and spices. Spread out on a cookie sheet and place in the oven for 20 - 25 minutes, or until chickpeas are golden brown and slightly crispy. Set aside.
Place all dressing ingredients except the parmesan in a blender or food processor and puree until smooth. Fold in the parmesan cheese.
Tear kale into bite size pieces and place in a large salad bowl. Toss with the dressing 30 minutes before serving, allowing the kale to soften and absorb all flavors. Top with spiced chickpeas and a pinch of flaky salt if desired. This salad is best fresh, but will keep in the fridge for a couple of days.
Serve and enjoy!