Kale Salad With Roasted Chickpeas And Feta Recipes

KALE AND CHICKPEA SALAD

Steps:

• For the onions: Preheat the oven to 400 degrees F.
• Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
• For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
• For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.

FETA CHICKPEA AND KALE SALAD

Steps:

• Place the kale in a large bowl. Set aside.
• Heat the oil in a large skillet. When the saucepan is hot, combine the chickpeas and chili powder in the saucepan, and cook until the chickpeas are crispy, stiring frequently.
• Pour the chickpeas on top of the kale, then add in the lemon juice, feta and salt to taste. Mix well, and enjoy!

ROASTED CHICKPEA & FETA KALE SALAD

Steps:

• Rinse kale. Chop kale and set aside in medium bowl.
• Preheat oven to 400° F. Pat the chickpeas dry with a paper towel and pour into a medium bowl. Mix in olive oil. Season with salt, pepper, and paprika. Lay flat on ungreased baking sheet and roast for 30-40 minutes.
• In small bowl, mix minced garlic, salt, lemon juice and olive oil. Refrigerate while chickpeas roast.
• Pour olive oil and lemon juice dressing over kale. Stir in feta cheese and red pepper flakes. Top with roasted chickpeas.

KALE AND APPLE SALAD WITH ROASTED CHICKPEAS

Steps:

• Wash and remove large stems from kale and chop into bite sized pieces.
• Place kale in large serving bowl. Toss and drizzle with lemon juice and 1/8 tsp salt. Use your fingers to gently massage the lemon juice and salt into kale leaves to soften them just until they start to wilt.
• Toss in chopped cabbage, carrots and apples.
• To prepare vinaigrette combine all ingredients in a jar, seal and shake. Taste and adjust as desired. Serve on the side or drizzle over tossed salad.
• Garnish with roasted chickpeas, apricots and feta cheese.
• Store leftovers in the fridge for up to 3 days.

KALE AND FETA SALAD

Steps:

• Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.