Healthy Food Recipes: Lacinato Kale Salad with Roasted Chickpeas

Prep Time: 15 minutes

Cook Time: 20 minutes

Additional Time: 10 minutes (for marinating)

Total Time: 45 minutes

Servings: 4

Ingredients:

• 1 bunch lacinato (also known as Tuscan or dinosaur) kale, stems removed and leaves thinly sliced
• 1 (15-ounce) can chickpeas, drained and rinsed
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons toasted sliced almonds

Steps to Cook:

1. Preheat the oven to 400°F (200°C).

2. In a medium bowl, toss the chickpeas with 1 tablespoon of the olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread the chickpeas on a baking sheet and roast for 15-20 minutes, stirring halfway, until crispy.

3. In a large bowl, combine the sliced lacinato kale. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, Dijon mustard, and honey. Pour the dressing over the kale and massage it into the leaves with your hands, ensuring the kale is evenly coated.

4. Allow the kale to marinate for 10 minutes.

5. Add the roasted chickpeas, Parmesan cheese, and toasted sliced almonds to the marinated kale. Toss to combine.

6. Serve the lacinato kale salad immediately, or refrigerate for up to 3 days.

Cook’s Note:

• Lacinato kale, also known as Tuscan or dinosaur kale, has a unique texture and flavor compared to other kale varieties. It is more tender and has a sweeter, less bitter taste.
• Massaging the kale with the dressing helps break down the tough fibers, making the leaves more tender and easier to chew.
• Roasting the chickpeas adds a nice crunch and depth of flavor to the salad.
• Feel free to adjust the quantities of the ingredients to suit your personal preferences.
• This salad can be enjoyed as a main dish or a side dish.

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