Who’s fresh? Well, this salad is! Plus it’s all kinds of good for you, and I love the dressing! It tastes bright, it’s creamy and low-fat!
I just love a good salad, plus kale has been one of my favorite vegetables since I was a child. The way my mom makes it is still my favorite. Her method is so easy. First, she washes the kale leaves really well, trims the leaves off the stalk, blanches them in a small amount of water, then adds a sprinkle of salt. Until recently I never realized that the salt played two purposes with the kale. It not only seasons it, but the salt reduces the bitterness in the taste.
Also, we all know that dark green vegetables are important to our diet. Not only are they a great source of fiber, but also Vitamin A, and folate. These are all things that our bodies need. Why not give it to them wrapped up in something that tastes great? (Wanna read more about the health benefits of dark green leafy veggies? Here’s a great page I found)
Although I love kale and I wish I had thought of this salad I can’t take credit for this recipe. This was Emery’s creation for dinner one night. We love finding alternate protein sources for our diet and try to do meatless meals often. Chickpeas or garbanzo beans are a great source of protein. He added a bit of seasoning to them and roasted them in the oven till they were crunchy.
By the time I walked into the kitchen to see what he was up to the chickpeas were already in the oven, kale chopped, dressing in the blender, a jar of olives cracked open, and tomatoes washed with feta crumbles waiting close by. I think the anticipation was getting to us both, plus we were both starving for dinner.
Once he plated the salad I ran to take some photos, and then we tore into like a bunch of starving raccoons! It was delicious, and after I stuffed my face I didn’t feel guilty. Actually, I kind-of felt full and healthier. I love that. Loving kale. Huh, I think I love this salad.
Kale Salad with Roasted Curry Chickpeas and Feta
- 2 bunches of kale
- 1 (15-ounce) can of chickpeas, drained
- 1 teaspoon of olive oil
- 1 teaspoon curry powder
- 1 teaspoon of black pepper
- 1/2 teaspoon of sea salt
- 1 cup of cherry tomatoes
- 1/2 cup of feta cheese crumbles
- 1 cup of kalamata olives
- Step 1 Wash and dry the kale leaves. Remove from the stem and chop or tear into small pieces. Set aside.
- Step 2 Preheat over to 400 degrees F.
- Step 3 In a large bowl whisk together olive oil, curry powder, black pepper, and salt. Add can of drained chickpeas. Mix well.
- Step 4 Pour out onto a ungreased sheet pan into one level.
- Step 5 Bake for 30 minutes. Remove from oven and cool.
- Step 6 Placed chopped kale in large bowl and add chickpeas, feta, tomatoes, and olives.
- Step 7 Serve with Green Harissa Dressing.
Green Harissa Dressing
- 1 bunch cilantro
- 1 lime, juice & zest
- 2 large garlic cloves
- 1 whole jalapeno pepper
- 1/2 teaspoon freshly grated ginger
- 1 teaspoon of cumin
- 1/8 teaspoon ground celery seed
- 1 cup of fat free Greek yogurt
- 1/2 teaspoon
- Step 1 Mix all ingredients together in a blender, and blend till smooth.
- Step 2 Enjoy!