Author Notes
This satisfying, protein-packed kale salad draws inspiration from North African flavors. Crispy chickpeas spiced with warm cumin, coriander and smoky paprika are the perfect mate for a tangy yogurt dressing and hearty kale. These chickpeas are addicting - I always make a double batch and have them on hand for snacking (or they also make a killer vegetarian taco filling). —Asha Loupy
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Ingredients
- For the dressing
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1 cup
plain whole milk yogurt
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2 tablespoons
extra virgin olive oil
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2 tablespoons
fresh lemon juice
-
1 teaspoon
honey
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2 teaspoons
freshly grated lemon zest
-
1
small garlic clove
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1
serrano chile, seeds & veins removed, roughly chopped
-
1/2 teaspoon
sea salt
-
1/2 cup
cilantro leaves
-
1/2 cup
fresh mint leaves
-
1 bunch
chives
- For the salad
-
1 1/2 teaspoons
ground cumin
-
1 1/2 teaspoons
ground coriander
-
3/4 teaspoon
ground fennel seed
-
1 teaspoon
smoked paprika
-
1/4 teaspoon
ground cinnamon
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1 teaspoon
sea salt
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1 1/2 tablespoons
extra virgin olive oil
-
1
14-ounce can chickpeas, drained
-
4 cups
curly kale, shredded
-
1/2
small red onion, thinly sliced
-
1
large avocado, diced
Directions
-
Preheat oven to 425°F.
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To make the dressing, combine all the ingredients in a blender and blend until smooth. Pour into a bowl and set aside.
-
In a medium bowl, add the ground cumin, coriander, fennel, smoked paprika, cinnamon and salt and stir to combine. Add the drained chickpeas and olive oil and toss to evenly coat.
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Spread the spiced chickpeas in an even layer on a large rimmed baking sheet. Bake, stirring halfway through, until crispy and golden brown, about 15 - 20 minutes.
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To assemble, toss kale with your desired amount of dressing in a large serving bowl. Top with warm spiced chickpeas, red onions and avocado, and enjoy!
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