Kale, Tomato, and Crispy Chickpea Salad

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  • 1 bu kale or other hearty green
  • 1 qt cherry tomatoes
  • 1 cucumber
  • 1 12oz can of chickpeas
  • ½ tsp ground cumin
  • ¼ C red wine vinegar
  • ½ C olive oil
  • 1 bu basil
  • ½ bu mint
  • 1 bu parsley
  1. Heat the oven to 400F
  2. Drain the chickpeas and toss with a glug of olive oil, salt and the cumin
  3. Spread out on to a sheet tray and bake until crispy
  4. Remove from the oven and allow to cool
  5. Cut the kale into ribbons and massage until tender
  6. Half the cherry tomatoes
  7. Dice the cucumber
  8. Pick the herb leaves
  9. Combine the kale, tomatoes and cucumber with the red wine vinegar and olive oil
  10. Just before serving toss the whole lot with the picked herbs and crispy chickpeas
  11. Taste and adjust seasoning adding salt, vinegar or hot sauce as desired

This recipe is featured in the post:

green city market– june virtual csa