A savory kale salad with smoky roasted chickpeas and a lemony parmesan dressing – the best way to get your daily greens on!
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 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 smoky 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 would be good, too.
tuscan kale salad with roasted chickpeas
Yield 4 - 6 servings
- 1 can chickpeas, drained
- 1/2 teaspoon smoked Spanish paprika (pimenton)
- Kosher salt
- 5 tablespoons extra-virgin olive oil
- 1 lemon, zested and juiced
- 1 small garlic clove, smashed and chopped
- 1/2 cup freshly grated Parmesan cheese plus a small wedge for serving
- 1/2 teaspoon Aleppo pepper or 1/4 teaspoon crushed red pepper flakes
- 12 ounces Tuscan or lacinato kale, stems removed (8 cups)
- Heat the oven to 400 degrees.
- Toss the chickpeas on a small rimmed baking sheet with the pimenton, 1/2 teaspoon salt and 2 tablespoon of the olive oil. Roast the chickpeas for 10 - 12 minutes - they should smell good and become a little bit crunchy.
- Put the lemon zest, juice and garlic in a bowl and add 3/4 teaspoon salt, stirring to dissolve the salt. Whisk together the remaining 3 tablespoons oil, garlic, cheese and red pepper. Taste and season with a pinch more salt if you think it needs some.
- Slice the kale leaves into ribbons 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. Toss in the chickpeas to coat with the dressing.
- Shave curls of parmesan over the salad with a swivel vegetable peeler and serve.