Micro Chopped Kale Salad with Pistachio-date Dressing & Chic

• kokonaisaika: 26 minutes

Ainekset

Micro chopped kale crunch salad with crispy chickpeas, parmesan crunch, and a pistachio-date dressing that honestly should be illegal.

Crunchy, creamy, savory, a little sweet - every bite has something going on.

This one’s going in the regular rotation.

For the dressing:

3 large medjool dates

3 tbsp La Tourangelle olive oil

1/4 cup pistachios

Juice of 1 lemon

Zest of 1/2 lemon

6 tbsp water

1/2 tsp salt

Pepper to taste

For the crunch:

1 can chickpeas, rinsed and drained

1 tbsp olive oil

1/2 tsp salt

1 oz shredded Parmesan cheese, divided

1/2 tsp paprika

1/2 tsp garlic powder

1/4 cup pistachios, crushed

3 tbsp chopped fresh parsley

Zest of 1/2 lemon

Salt and pepper to taste

1/3 cup toasted panko breadcrumbs (i used gf)

For the salad:

8 cups finely chopped kale

Olive oil

Juice of 1/2 lemon

Salt

1 clove minced garlic

Ohjeet

Preheat the oven to 425. Line a sheet pans with parchment paper and set aside. 2️⃣ Add the chickpeas to the sheet pan, then dry roast for 10 minutes. Remove from the oven, then mash them with a fork and add the salt, paprika, garlic powder and 1/2 the Parmesan. Place back in the oven for 15-17 minutes, until crisp. 4️⃣Make the dressing. Add everything to a high speed blender and blend until smooth. Add water to thin if needed. 5️⃣Add the pistachios, breadcrumbs, lemon zest and parsley to the chickpeas and toss. Add salt and pepper if desired. 6️⃣Add the kale to a bowl, drizzle with a little olive oil, then the lemon juice, garlic and salt. Massage with your hands for 30 seconds. 7️⃣Plate the kale, top with the crunch, then dress to taste and toss.