This post could be titled how to make everyone a kale lover. This is an exceptionally tasty dish with roasted chickpeas, lemon-garlic dressing, and Asiago cheese, that card-carrying kale-lovers (like Christine) will be all over, and kale protesters just might be converted by. The chickpeas add another dimension—a distinctive nutty flavor—and a bonus protein boost. (This recipe is based on one at Once Upon a Chef, a website worth visiting!)
*Do yourself and everyone else a favor and double the chickpea amounts. Yes, roast twice as much as the recipe calls for since, we’re warning you, you’re likely to snack on them while you’re cooking. And if you aren’t tempted to nibble while you work, you can store any extra in an airtight container and they’ll be ready for bag-lunches and midnight snacks. (Cook once, eat twice. That’s our favorite mantra.)
Also, don’t feel pressured. Fresh lemon juice and hand-grated cheese make this dish extra-memorable, but don’t be afraid to substitute bottled lemon juice or even container grated parmesan cheese. We’ve all been a lemon short at one time or another. It’s still a wonderful, satisfying salad.
For the Roasted Chickpeas
- 1 (15 oz) can chickpeas, rinsed and drained well (see * above)
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the Salad
- 1 tablespoon freshly squeezed lemon juice, from one lemon
- 3 tablespoons extra virgin olive oil
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 5oz Bag or Container Baby Kale**
- 1/2 cup Asiago cheese, shaved or grated
- Preheat oven to 425° F. Line a baking sheet with aluminum foil.
- Place the chickpeas on the prepared baking sheet, drizzle with olive oil and toss to coat.
- Sprinkle with salt and Pepper
- Roast for 10-12 minutes, stirring once or twice, until the chickpeas are crispy.
- Let chickpeas cool.
- While chickpeas are roasting, combine the lemon juice, olive oil, garlic, salt and pepper in a large bowl.
- Add the greens and toss until evenly coated.
- Arrange on plates and top with cheese shavings and crispy roasted chickpeas.
**What? No baby kale? No worries. You can used regular, curly or Lacenato (dinosaur) kale, or even other hearty greens. If using more mature kale, slice it thinly and remove any thick stems. Let it sit in the dressing little longer before serving. You’ll still add this to your favorite side- or entrée- salad list.
Co-Author of Garden Candy Basics