Crispy Chickpea & Kale Salad

Name: Crispy Chickpea & Kale Salad with Cucumber, Pickled Shallot & Lemony Tahini Dressing
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Chickpeas; 4 oz Kale; 1 tsp Cumin; 1 Lemon; 2 tbsp Greek Yogurt; 1 clove Garlic; 1 Cucumber; 1 tsp Paprika; 1 Tomato; 1/4 oz Parsley; 4 tbsp Tahini; 1 unit Shallot; 2 tbsp Olive Oil, tbsp; 1 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp; 1 tsp Granulated Sugar, tsp

with Cucumber, Pickled Shallot & Lemony Tahini Dressing

By Recipe0 System

Think kale salad is so 2010s? Not if you make it like we do! Kale is massaged and then coated in a creamy, peppery, tangy tahini-garlic-yogurt-lemon dressing, with crunchy cukes and a tangle of pickled shallots. Then it’s topped with a heap of cumin and paprika-seasoned roasted chickpeas—smashed just a bit to make them extra-crispy. This salad is so now!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Chickpeas
4 oz Kale
1 tsp Cumin
1 Lemon
2 tbsp Greek Yogurt
1 clove Garlic
1 Cucumber
1 tsp Paprika
1 Tomato
1/4 oz Parsley
4 tbsp Tahini
1 unit Shallot
2 tbsp Olive Oil, tbsp
1 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp
1 tsp Granulated Sugar, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Dice tomato into ½-inch pieces. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Season tomato and cucumber with a pinch of salt and pepper.

Halve lemon. Halve, peel, and very thinly slice shallot. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces. Roughly chop parsley.
2

In a small microwave-safe bowl, combine juice from half the lemon, 1 TBSP water, ½ tsp sugar, salt, and pepper (use juice from one whole lemon, 2 TBSP water, and 1 tsp sugar for 4 servings). Stir in shallot.

Cover bowl with plastic wrap and microwave for 1 minute. Set aside to pickle.
3

Meanwhile, drain and rinse chickpeas; thoroughly pat dry with paper towels.

Place chickpeas on a baking sheet; arrange a large piece of plastic wrap on top. Lightly smash chickpeas with a mallet or heavy-bottomed pan, breaking them apart. TIP: No need to pulverize—aim to keep the chickpeas somewhat intact.

Remove plastic wrap. To chickpeas on sheet, add a large drizzle of olive oil, cumin, ¾ tsp paprika (1¼ tsp for 4 servings), salt, and pepper. (You’ll use the rest of the paprika later.) Toss to combine; spread across sheet in a single layer.

Roast on top rack until crispy, 18-20 minutes.
4

Remove plastic wrap from bowl with pickled shallot; drain shallot, reserving pickling liquid.

In a medium bowl, combine garlic, tahini, yogurt, juice from remaining lemon, remaining paprika, 1 TBSP olive oil, 1 TBSP pickling liquid, and ½ tsp sugar (2 TBSP olive oil, 2 TBSP pickling liquid, and 1 tsp sugar for 4 servings). Add water 1 tsp at a time until dressing reaches a drizzling consistency. Season with salt and pepper.
5

In a large bowl, combine kale and a drizzle of olive oil. Using your hands, massage until leaves are tender, 1 minute. TIP: Knead the kale leaves like dough.

To bowl with kale, add pickled shallot, tomato, cucumber, half the parsley, and half the dressing. Toss to combine.
6

Divide salad between bowls. Top with chickpeas and remaining parsley; drizzle with remaining dressing. Serve.

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