I love almost every vegetable (peas, yuck!), asparagus, cauliflower, broccoli, turnip, yam, brussel sprouts, green beans, spinach and more, it's all delicious. I figured since I recently conquered my fear of leeks (read about that HERE) I was up to a new challenge - KALE!
I googled "What does kale taste like?"
the answer I got "The vegetable kale has a bitter flavor that is a little on the tangy side. It is a cross between asparagus and brussel sprouts "
Well, I like brussel sprouts & asparagus so off I went to make a salad.
I bought Baby Kale thinking it would probably be more mild, less bitter and better for a first timer. I used the PC baby Kale pictured below.
Drain and rinse your can of chickpeas
Add your seasonings
Roast in a single layer
Eat them all !! Just kidding..... we need them for the salad.
Well, I may have snuck a few fresh out of the oven.
Kale & Chickpea Salad
Approximately 6-8 cups of baby kale
1 can chickpeas rinsed and drained 540ml / 19 oz
4 tablespoons olive oil
salt & pepper to taste
1/4 cup shaved parmesan
3 tablespoons balsamic vinegar
2 tablespoon rice vinegar
2 tablespoon honey (or to taste)
Preheat oven to 425.
Toss drained and rinsed chickpeas with 1 tablespoon of olive oil , salt & pepper and *seasonings. Place on a rimmed baking sheet (I line mine with parchment paper) for approximately 12-15 minutes until slightly crunchy. I like to eat some before they make it to the salad.
Meanwhile whisk together balsamic vinegar, rice vinegar, honey and remaining 3 tablespoons of olive oil. Place kale and roasted chickpeas in a large bowl, add dressing and toss, add shaved parmesan and serve.
* seasonings - I like to season my chickpeas with whatever I have on hand.powdered garlic, red pepper flakes, paprika etc. Let your taste buds guide you.