I’m sure I’ve talked about my love affair with kale before. We usually grow it ourselves and receive it in our CSA. We have just recently planted our garden and have no hope of growing our own kale this year. We just got started too late. I will fight Jin for the farmer kale this year– usually I’m begging her to take it because we have so much of it (I was giving giant bags of our garden kale to a friend for her rabbit, and it turned out her lab was stealing it out of the cage!). The early kale from the farmer went in this salad. Roasted chickpeas? I could eat them every day! Another Good Housekeeping, June 2016.
Crunchy Chickpea Kale Caesar
- 2 (15-oz.) cans chickpeas, rinsed and drained
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1/4 pt. mayonnaise
- 2 tbsp. lemon juice
- 2 tbsp. finely grated Parmesan
- 1 tbsp. Dijon mustard
- 2 cloves garlic, finely chopped
- 1 tsp. anchovy paste
- 1 large bunch kale (tough stems removed), chopped
- 2 small peppers, seeded and thinly sliced
- Pat chickpeas very dry with paper towels. On rimmed baking sheet, toss with olive oil, 1/4 teaspoon salt and 1/2 teaspoon pepper. Roast in 425°F oven for 30 minutes, shaking occasionally; let cool.
- In a large bowl, whisk mayonnaise, lemon juice, Parmesan, Dijon, garlic, anchovy paste, and 1/4 teaspoon salt. Add kale and peppers; toss to coat. To serve, top salad with chickpeas.