Tuscan Kale Salad with Roasted Chickpeas

Somewhere along the line I got into a habit of eating my daily greens, and by daily I mean All Day, even starting at breakfast with a little pile of leafy greens near, under or around my poached egg. Sometimes it’s baby arugula or maybe washed salad greens leftover from dinner the night before.

I have a favorite method of quickly cooking my greens Italian-style, but this here kale salad might be my favorite way to eat them just plain raw. It’s easy to put together and the sturdy kale leaves hold up so well with the lemony-Parmesan dressing you could even make it hours ahead of time with no fear of a wilted soggy salad – in fact, it only improves matters.

You’ll probably love the roasted chickpeas as much as I do – they garnish the salad very nicely but become an addictive (and yes, healthy) little snack all by themselves.

If you can’t find Tuscan kale – which is also called Lacinato, cavolo nero, black or Dinosaur kale – regular curly kale will do.

Tuscan kale with roasted chickpeas

Tuscan Kale Salad with Roasted Chickpeas

Yield: 4 servings, or one salad for 1 hungry person

Ingredients

  1. 1 can chickpeas, drained
  2. 1/2 teaspoon smoked Spanish paprika (Pimenton)
  3. Kosher salt
  4. 1/4 cup extra-virgin olive oil
  5. 1 big lemon, zested and juiced
  6. 1/4 cup freshly grated Parmesan or Pecorino cheese
  7. 1 small garlic clove, smashed and chopped
  8. Pinch Aleppo pepper or red pepper flakes
  9. 1 bunch Tuscan kale, stems trimmed and washed

Instructions

  1. Heat your oven to 400 degrees.
  2. Toss the chickpeas on a small rimmed baking sheet with the Pimenton, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Roast the chickpeas for 10 - 12 minutes - they should smell good and become a little bit crunchy.
  3. Whisk together the remaining 3 tablespoons oil with the lemon zest and juice, cheese, garlic and red pepper. Taste and season with a pinch of salt if you think it needs some.
  4. Roughly tear the kale leaves into pieces and blot with a clean towel if they're dripping wet; put into a large bowl. Pour the dressing over and toss the leaves with your hands so that they're evenly coated - your hands will taste yummy.
  5. Serve the salad with some of the chickpeas spooned over the top and sprinkled with curls of Parmesan, if you like.
http://familystylefood.com/2012/02/tuscan-kale-salad-with-roasted-chickpeas/

Comments

  1. This looks like an amazing salad; great idea to use the roasted chickpeas!

  2. Making this tonight for sure!

  3. Is the 1/4 cup of grated Parmesan in the ingredient list the optional shaved Parmesan cheese in the directions?

  4. Why is kale not good for people with thyroid problems? I have low thyroid – saw the kale reciepe. & wanted to try it-also love any kind of greens-never tried kale but want to-please send answer to my gmail address soon. Thank you- joyyan26@gmail.com

  5. Why is kale not good for people with thyroid problems? I have low thyroid – saw the kale reciepe. & wanted to try it-also love any kind of greens-never tried kale but want to-please send answer to my gmail address soon. Thank you- joyyan26@gmail.com. no have not sent comment before!!

Trackbacks

  1. [...] Link: Tuscan Kale Salad with Roasted Chickpeas |familystylefood|recipe [...]

  2. [...] might try making this Tuscan Kale Salad with Roasted Chickpeas. Kale is one of those goitrogenic veggies that people with thyroid problems really shouldn’t [...]

  3. [...] farmers market this past Saturday for a steal- $1! I have seen many many kale salad recipes but this one  caught my eye. My recipe is slightly altered; I added roughly 2 cups of roasted vegetables, and [...]

  4. [...] restaurant I’ve visited over the past six months. I couldn’t be happier. I LOVE me a plate of Tuscan kale, raw or [...]

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