Late Summer Kale and Chickpea Salad
Enjoy this healthy, protein-rich treat straight from the garden.
This salad is worth the effort. If you are a kale fan, and there are a lot of you out there, then you are probably already sold. If you are still on the fence this dish will push you over the edge. It makes a perfect one dish meal or an incredible side. Carry it into fall with the addition of roasted squash.
Kale and Chickpea Salad
- 1/2 cup hazelnuts
- 1 bunch tuscan kale
- 1-15 ounce can of chickpeas
- 12 Brussels sprouts
- 1/4 cup shaved parmesan
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon honey
- 2-3 teaspoons fresh thyme, chopped
- 1 clove garlic, minced
- 1/4 cup olive oil
- Pinch of salt and pepper
Toast Hazelnuts: Heat oven to 350. Toast hazelnuts on a baking sheet for 10 minutes, tossing once. Let cool and coarsely chop.
Roast Chickpeas: Heat oven to 350. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 minutes.
Prepare dressing: In a small bowl whisk together lemon juice, olive oil, honey. Add the minced garlic and fresh thyme. Season with salt and pepper to taste.
Prepare the salad: Wash the kale and pat day. Trim heavy stems and stack sections of leaves, then cut them into very thin ribbons crosswise. Wash the Brussel sprouts and cut into thin ribbons.
Assemble salad: Put the kale and Brussels sprouts in a large bowl. Add the roasted chickpeas and toasted hazelnuts. Add the dressing and toss well until all of the ingredients are well coated. Garnish with Parmesan before serving.