Kale & Brussels Salad With Crispy Chickpeas

Składniki

Chickpea Crispies

1, 15oz can chickpeas, drained, rinsed, and pat dry

1 tsp fresh thyme

1/2 tsp garlic powder

Salad Base

1 Ib brussels sprouts, trimmed and thinly sliced

2 tsp fresh thyme

1 tsp ground coriander

1/4 tsp red pepper flakes or more to taste (optional)

1/2 tsp fennel seeds

10 stalks lacinato kale, stems removed and thinly sliced

Avocado oil for roasting

1/3 cup parsley leaves, roughly chopped

1/4 cup golden raisins

1/4 cup pecans

Fig Balsamic Dressing

2 tbsp olive oil

1 large shallot, roughly chopped

4 garlic cloves, peeled and lightly smashed

3 tbsp fig jam

1 tsp dijon mustard

1/4 cup balsamic vinegar

Kosher salt

Ice cold water as needed

Wskazówki

Preheat the oven to 425F and line three baking trays with parchment. Dry off the chickpeas, then transfer to a bowl and mash with a fork. Dump the chickpeas on a tray with the thyme and 1 tbsp of oil. Toss to coat, spread out evenly, and bake for 15 mins. Sprinkle with garlic, a pinch of salt and 1-2 tsp more of oil. Toss together and spread the mixture out, then bake for about 10-15 mins, stirring every 5 mins until golden. Allow the chickpeas to fully cool.

Add brussels sprouts to the next tray with thyme, coriander, red pepper, fennel, a pinch of salt, and about 1 tbsp of oil. Toss to coat and spread out into a single layer. Bake on the bottom rack for 12 mins or until the edges start to brown.

To the last tray, add the kale with about 1 tbsp of oil and a pinch of salt, then toss to coat. Spread out in an even layer, then bake on the middle rack for 7-10 mins, until wilted down.

Heat the olive oil in a saucepan over medium-low heat. Add the shallot and garlic and stir occasionally until golden, about 3-5 mins. Transfer the garlic, shallot, and oil to a blender cup along with the jam, mustard, vinegar, 1/4 tsp kosher salt and 2 tbsp ice water. Blend until smooth.

Transfer the kale to the tray of sprouts and add parsley, raisins, pecans and half the dressing and toss together. Portion and serve with the chickpeas and more dressing.

Notatki

Light on the salt on the kale

Used almonds instead of pecans