Kale and Chickpea Salad

Name: Kale and Chickpea Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
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

Crispy, zesty chickpeas are the star of this salad. Tossing them in lemon zest, herbs and olive oil, then quickly roasting in the oven, adds a crunch that pairs perfectly with the pickled onions and kale.

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

For The Onions:

1/2 cup apple cider vinegar
1/3 cup sugar
1/2 teaspoon kosher salt
1 small red onion (halved, thinly sliced and rinsed)

For The Chickpeas:

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

For The Salad:

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

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.