Tahini Kale salad with Crispy Chickpeas

• Vegetarian
• Gluten free

• Produce

  • 1 Cherry tomatoes, Spicy
  • 1 cup Cherry tomatoes
  • 1 15-ounce can Chickpeas
  • 1 Crispy chickpeas
  • 1 Fresno chile, red
  • 2 cloves Garlic
  • 1/2 tsp Onion powder
  • 2 Persian cucumbers
  • 1/4 Red onion
  • 2 bunches Tuscan kale

• Condiments

  • 1 tbsp Maple syrup
  • 2 tbsp Tahini
  • 1 Tahini dressing

• Baking & Spices

  • 3 Kosher salt

• Oils & Vinegars

  • 5 1/3 tbsp Olive oil
  • 3 1/3 tbsp Red wine vinegar

• Deli

  • 1 Salad

• Liquids

  • 3 tbsp Water, HOT

Found on heatherchristo.com

Ingredients

• Crispy Chickpeas
• 1 15-ounce can drained and rinsed chickpeas
• 2 tablespoons olive oil
• ½ teaspoon onion powder
• kosher salt
• Tahini Dressing
• 2 cloves garlic
• 2 tablespoons tahini
• ½ red fresno chili (with seeds)
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon maple syrup
• 3 tablespoons hot water
• kosher salt
• Spicy Cherry Tomatoes
• 1 cup cherry tomatoes, halved
• ½ red fresno chili, thinly sliced
• 1 teaspoon olive oil
• 1 teaspoon red wine vinegar
• kosher salt
• Salad
• 2 bunches Tuscan Kale
• 2 persian cucumbers, diced
• ¼ red onion, thinly sliced
• Crispy Chickpeas
• 1 15-ounce can drained and rinsed chickpeas
• 2 tablespoons olive oil
• ½ teaspoon onion powder
• kosher salt
• Tahini Dressing
• 2 cloves garlic
• 2 tablespoons tahini
• ½ red fresno chili (with seeds)
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon maple syrup
• 3 tablespoons hot water
• kosher salt
• Spicy Cherry Tomatoes
• 1 cup cherry tomatoes, halved
• ½ red fresno chili, thinly sliced
• 1 teaspoon olive oil
• 1 teaspoon red wine vinegar
• kosher salt
• Salad
• 2 bunches Tuscan Kale
• 2 persian cucumbers, diced
• ¼ red onion, thinly sliced

Directions

• Preheat the oven to 425 degrees. Place the drained chickpeas on a parchment lined sheetpan and place in the oven. Bake for 10 minutes to dry the chickpeas out. Then pull them out of the oven and toss them with the olive oil, onion powder and a sprinkle of kosher salt. Place them back in the oven and bake for another 10 minutes until a deep golden brown and crispy. Set aside.
• While the chickpeas are cooking prepare the dressing and the salad.
• For the dressing combine the garlic, tahini, olive oil, red wine vinegar, maple syrup and hot water in a blender. Puree until smooth and creamy and season with kosher salt. Set aside.
• In a small bowl combine the cherry tomatoes, chili slices and a teaspoon of olive oil and red wine vinegar and a sprinkle of salt. Set aside to marinate.
• Finely chop the kale and place in a large bowl. Toss the kale with the dressing and season to taste with kosher salt. Add the tomatoes, chopped cucumber and red onions. Sprinkle the top with the chickpeas and serve.
• Preheat the oven to 425 degrees. Place the drained chickpeas on a parchment lined sheetpan and place in the oven. Bake for 10 minutes to dry the chickpeas out. Then pull them out of the oven and toss them with the olive oil, onion powder and a sprinkle of kosher salt. Place them back in the oven and bake for another 10 minutes until a deep golden brown and crispy. Set aside.
• While the chickpeas are cooking prepare the dressing and the salad.
• For the dressing combine the garlic, tahini, olive oil, red wine vinegar, maple syrup and hot water in a blender. Puree until smooth and creamy and season with kosher salt. Set aside.
• In a small bowl combine the cherry tomatoes, chili slices and a teaspoon of olive oil and red wine vinegar and a sprinkle of salt. Set aside to marinate.
• Finely chop the kale and place in a large bowl. Toss the kale with the dressing and season to taste with kosher salt. Add the tomatoes, chopped cucumber and red onions. Sprinkle the top with the chickpeas and serve.