Kale Salad with Roasted Chickpeas

You’ll probably love the roasted chickpeas as much as I do – they garnish the salad very nicely but become an addictive (and yes, healthy) little snack all by themselves. If you can’t find Tuscan kale – which is also called Lacinato, cavolo nero, black or Dinosaur kale – regular curly kale will do

Kale Salad with Roasted Chickpea 

Yield: 4 servings, or one salad for 1 hungry person

Ingredients:

1 can chickpeas, drained

1/2 teaspoon smoked Spanish paprika (Pimenton) or just use regular paprika

Kosher salt

1/4 cup extra-virgin olive oil

1 big lemon, zested and juiced

1/4 cup freshly grated Parmesan or Pecorino cheese

1 small garlic clove, smashed and chopped

Pinch of red pepper flakes

1 bunch kale or Tuscan kale, stems trimmed and washed 

 

Directions:

1. Heat your oven to 400 degrees.
2. Toss the chickpeas on a small rimmed baking sheet with the Pimenton, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Roast the chickpeas for 10 - 12 minutes - they should smell good and become a little bit crunchy.
3. Whisk together the remaining 3 tablespoons oil with the lemon zest and juice, cheese, garlic and red pepper. Taste and season with a pinch of salt if you think it needs some.
4. Roughly tear the kale leaves into pieces and blot with a clean towel if they're dripping wet; put into a large bowl. Pour the dressing over and toss the leaves with your hands so that they're evenly coated - your hands will taste yummy.
5. Serve the salad with some of the chickpeas spooned over the top and sprinkled with curls of Parmesan, if you like.