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Kale and Chickpea Salad
Servings
8
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
- 1/2 cup apple cider vinegar
- 1/3 cup sugar
- 1/2 teaspoon kosher salt
- 1 small red onion (halved, thinly sliced and rinsed)
- One 15-ounce can chickpeas (drained well and dried on paper towels)
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- 1 teaspoon zaatar or dried mint
- 1/2 teaspoon kosher salt
- 2 bunches Tuscan kale (sliced thin)
- 1/2 teaspoon kosher salt
- 2 tablespoons olive oil
- 2 tablespoons champagne vinegar
- 1/2 cup crumbled feta
- 1 teaspoon zaatar
For The Onions:
For The Chickpeas:
For The Salad:
Instructions
- This recipe originally appeared on Giada Entertains: Giada's Dinner Party.
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.
Nutrition
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 0
Amount/Serving
% Daily Value
- Carbs
- 32 grams
- Protein
- 5 grams
- Fat
- 17 grams
- Saturated Fat
- 4 grams
- Cholestrol
- 15 milligrams
- Sodium
- 367 milligrams
- Fiber
- 1 grams
- Sugar
- 20 grams
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