Ingredients
Units
Scale
Salad Ingredients
- 3–4 leaves of kale, chopped without stems
- 1 pomegranate
- 1/4 cup pistachios
Roasted Chickpea Ingredients
- 1 can chickpeas
- 2 tbsp olive oil
- a pinch salt and pepper
- 3 tsp Chile Lime spice from Trader Joes
Warm Vinaigrette
- 1 shallot chopped
- 1/3 cup olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp apricot preserves
- 1 pinch salt, pepper, red chile flakes to taste
Instructions
- Start with roasting chickpeas. Preheat oven to 350°F. (This takes most time but you can make the rest of the salad while this cooks. & No time wasted! )
- Open and rinse I can of chickpeas. Dry chickpeas in between two paper towels.
- Pour chickpeas onto a baking pan with raised sides (we use a round cake pan). Drizzle lightly with olive oil, evenly coat with seasonings. Cook in oven for 30 minutes.
- While chickpeas are cooking, Make the warm vinaigrette- this would make enough vinaigrette for about 6 salads. Add olive oil and shallot to a sauce pan. Warm on medium heat and simmer for about 5 minutes. Keep an eye on the pan to make sure you do not burn the shallots.
- Remove sauce pan from heat. Cool just slightly. Stir in ACV and preserves until combined. Add salt, pepper, red pepper flakes for seasoning.
- Prep the salad. Chop leaves off kale into bite sized pieces. Pour about 1 tbsp vinaigrette on salad and massage into kale with hands.
- Top with warm chickpeas, pomegranate seeds and pistachios.
- Enjoy!
Notes
* vinaigrette makes for 6 salads
*we use 1/2 can of chickpeas per salad because it is the protein source for the salad.
*store vinaigrette in airtight container in fridge. Reheat in microwave, until warm if using leftovers. There will be some separation in the oil so it will need to be heated up.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course, Salad
- Cuisine: American