Mediterranean · Serves 2
with Garlicky Chickpeas & Dried Cranberries
Step aside, side salad—this hearty kale bowl is the stuff of lunch dreams. You’ll combine tenderized greens with pan-fried chickpeas and shallot, juicy apple slices, and briny feta, then toss it all with a tangy Dijon vinaigrette. Sprinkle your salad with chewy-sweet dried cranberries just before serving for a tangy finish that makes the whole dish pop.
Wash and dry produce.
Halve, peel, and thinly slice shallot. Drain and rinse chickpeas; dry thoroughly with paper towels. Halve, core, and dice apple into ½-inch pieces.
Heat a drizzle of oil in a large pan over medium-high heat. Add shallot and chickpeas; season with garlic powder, salt, and pepper. Cook, stirring occasionally, until chickpeas are warmed through and browned in spots, 2-4 minutes. (TIP: It’s natural for chickpeas to pop a bit; lower heat if needed.) Transfer to a plate to cool.
Meanwhile, remove and discard any large stems from kale; chop into bite-size pieces.
Place kale in a large bowl. Using your hands, massage with a large drizzle of olive oil until leaves are tender, 1-2 minutes (similar to how you would knead dough). TIP: Don’t skip this step—massaging helps the kale leaves wilt slightly, lending a tender (never fibrous!) texture.
In a small bowl, whisk together vinegar, Dijon, 3 TBSP olive oil, and ¼ tsp sugar (6 TBSP olive oil and ½ tsp sugar for 4 servings).
Add mixed greens, shallot and chickpeas, apple, and feta to bowl with kale. Drizzle with as much dressing as you like; toss to combine.
Divide salad between bowls and garnish with dried cranberries. Serve. TIP: Taking it to go? Refrigerate prepared ingredients in separate containers, then toss when ready to eat.
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