I'm so used to cooking my kale in the winter, that I forgot just how lovely a raw marinated kale salad can taste: a lightly tossed dressing wilts the leaves just-so, preserving their signature crunch but adding a vanishing, vinegary air to slightly soften each bite. It tasted so fresh and so right, I immediately set out to make my own marinated kale salad, settling on this Dinosaur Dill Crunch Salad with Salt & Vinegar Chickpeas.
Oh She Glows)
- 1 (15-oz) can chickpeas, drained and rinsed
- 2 cups white vinegar
- few pinches of kosher salt
- extra virgin olive oil, to lightly coat (I used my olive oil spritzer)
- 2 garlic cloves (I used just 1)
- 1/4 cup + 2 tbsp fresh lemon juice
- 1/4 cup tahini
- 2 tbsp water
- 1 tbsp extra virgin olive oil
1.5 tbsp nutritional yeast
- 1.5 cups packed dill, stems removed and roughly chopped
- 1/2-3/4 tsp kosher salt, or to taste
- 2 small bunches Dinosaur kale (also called Lacinato or Tuscan kale) OR 1 large bunch curly kale
- other greens if desired (collared greens, spinach, shredded zucchini, avocado, etc)
- 1 English cucumber, chopped small
- 1/2 red onion, chopped
- 1 batch of Lemon Dill Tahini dressing (below)
- few tablespoons of sesame seeds, toasted if preferred (can use pepitas or sunflower seeds)
- 1/2 batch of Salt & Vinegar chickpeas
- Optional: chopped hard-boiled egg
Directions:1. Salt and vinegar chickpeas: Preheat oven to 425F and line baking sheet. In a pot, bring 2 cups white vinegar to a boil and add pinch of salt. Add in drained and rinsed chickpeas and bring to a boil for 1 minute (no longer). Turn off heat and let the chickpeas sit in the vinegar for 30 minutes. Drain the chickpeas, place into pot, and light coat with a tiny bit of oil (optional) and a few sprinkles of kosher salt. Place on pan and roast for 35-40 minutes at 425F, until golden and crispy. Halfway through baking, give the pan a shake to rotate the peas. Keep an eye on them to avoid burning. Leave on pan until ready to eat. They are best served fresh as they get soft when stored.
2. Dill dressing: In a mini chopper or food processor, mince the garlic. Now add in the rest of the ingredients, except for the dill, and process until smooth. Give the dill a rough chop and add into processor and process until smooth. Should keep in an air-tight container for 5-8 days in the fridge.
3. Salad: Prep all salad ingredients and add into a large bowl. Massage your desired amount of the dressing into the leaves and let it “marinate” until ready to serve. Add roasted chickpeas on top along with a drizzle of more dressing and sesame seeds.
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