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Author Notes: This salad is a combination of ideas from 3 salads I love: the kale salad from Dove Vivi (restaurant), the radish salad from Grüner (restaurant), and the spiced chickpea & chopped vegetable salad from Jerusalem (book). It takes more effort than a standard tossed salad, but is very hearty and can serve as a meal on its own. I like to split a batch between 2 people for a full meal deal salad, but it can also be portioned smaller as a first course. If you don't want to individually measure spices, feel free to substitute 1 1/4 teaspoons of ras el hanout which works just as well. (NB – the photo shows half a batch of the salad.) —hardlikearmour
Makes 1 large salad
- 1 can chickpeas (feel free to cook your own if you're feeling ambitious!)
- 2 tablespoons minced shallot (about 2 medium cloves of shallot)
- 1 to 1 ½ tablespoons freshly pressed lemon juice
- zest from a large lemon, divided
- ½ teaspooon flaked salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- 1 tablespoon plus 1 teaspoon pumpkin seed oil, divided
- 4 tablespoons extra virgin olive oil, divided
- 1 bunch lacinato kale
- ½ cup coasely grated firm, salty cheese – ricotta salata, mizithra, or pecorino romano work well
- ½ teaspoon ground coriander
- ¼ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon smoked paprika
- 1 bunch radishes (about 10 radishes, less if they're large)
- Rinse chickpeas and allow to drain in colander while making the dressing.
- Combine shallots with 1 tablespoon lemon juice, ¾ of the lemon zest, ¼ teaspoon salt, and 1/8 teaspoon black pepper in a large bowl. Add the pumpkin seed oil and 3 tablespoons of the olive oil. Whisk to combine, then taste and add more lemon if desired (I like the dressing a little tangy so like to add more). Don't add more salt yet, because the cheese is salty.
- Give the chickpeas a good shake, then transfer them to a paper towel-lined plate to dry further.
- Wash and remove the ribs from the kale. Cut the kale crosswise into ribbons, about ½-inch wide. Transfer kale to salad spinner to remove excess water. Give the dressing another whisk, then add the kale and toss to coat. Grate the cheese and add it to the kale. Toss again to evenly distribute the cheese. Set aside to allow the kale to soften.
- Heat a 10-inch sauté pan over medium-high heat. Combine ¼ teaspoon salt, 1/8 teaspoon black pepper, the remaining lemon zest, with the coriander, cumin, cinnamon and smoked paprika in a bowl large enough to accommodate the chickpeas. Stir to blend, then add the chickpeas and toss to coat. They will not be evenly coated, but every chickpea should have a bit of spice on it. Add the olive oil to the pan, and when it is shimmering add the chickpeas. Toss to coat in oil, then toss every few minutes until they are lightly browned on several sides, about 5 to 7 minutes.
- While chickpeas are cooking, prep the radishes (but don't forget to toss the chickpeas on occasion). Wash the radishes, then cut away the stem and leaf ends. Cut the radishes into chunks that are similar in size to a chickpea. Combine the radish chunks and a teaspoon of pumpkin seed oil in a small bowl (you can use the same bowl you spiced the chickpeas in, wipe clean if you want more pristine radishes, or leave the residual spices in if you don't care). Toss to distribute the oil.
- Taste the kale mixture, and add salt or pepper if needed. Transfer the kale mixture to a platter (or divide amongst individual plates), then top with the radishes, leaving a fairly barren central area for the chickpeas. Once the chickpeas are done let them cool 2 to 3 minutes in the pan, then transfer them to the center of the salad. Serve.
- This recipe was entered in the contest for Your Best Recipe with Chickpeas
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
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