Incredibly delicious kale salad with crispy chickpeas, seared shallot and creamy tahini dressing. This vegan and gluten-free meal only takes 30 minutes!
- 1 15 ounces Canned chickpeas, well drained, rinsed and dried
- 1 tablespoon Grape seed or avocado oil
- 1 tsp ground cumin
- 1 tsp smoked paprika span>
- 1 tsp Coconut Sugar < li class="wprm-recipe-ingredient" style="list-style-type: disc;">1 TL dried oregano< /li>
- 1/2 tsp < span class="wprm-recipe-ingredient-name">ground turmeric
- 1 /4 TL ground cinnamon
- 1 Pinch < span class="wprm-recipe-ingredient-name">each ground cardamom + coriander (optional)
< li class="wprm-recipe-ingredient" style="list-style -type: disk;">1/4 tsp Sea salt
- 1 cup thinly sliced shallot (3 large shallots make about 1 cup)
- 2 soup brown rice flour (or all purpose)
- 1 pinch salt + pepper each span>
- Avocado, grapeseed, or coconut oil for the pan (~2 c. Original recipe is written // adjust when batch size is changed)
- 1/3 cup Tahini
- 2 span> cc finely chopped garlic
- 1 medium Lemon Juice (makes ~3 tbsp. 45 ml according to the original recipe)
- 1 1/2-2 soup maple syrup< /span> (or to taste)
- Water for dilution (~1/4 cup or 60ml as written in original recipe)
- 1 < span c lass="wprm-re cipe-ingredient-unit">large pack Kale (not kale // or mixed greens) li>
- 1 EL Avocado or grapeseed oil
- 1 medium < span class="wprm-recipe-ingredients-name"> Beetroot (grated or sliced thinly // I have a mandolin a>)
< li class="wprm-recipe-ingredient"-style="list- style-type: disk;">1 soup
- 1/2 < span class="wprm-recipe-ingredient-unit">cup roasted unsalted hazelnuts
- 1/3 cup sesame seeds li>
- 2 soup coriander seeds (or 1 heaped tbsp ground coriander for 2 tbsp seeds)< /li>
- 2 soup ground cumin < /span>
- 1 TL ground black pepper
- 1/2 cc Sea salt
- 1/4 cc < span class="wprm-recipe-ingredient-name">each ground cinnamon + coconut sugar ( optionally )
- Preheat the oven to 375 degrees F (190 C) and Place the washed and (whole) dried chickpeas in a small mixing bowl. Add the oil, cumin, paprika, coconut sugar, oregano, turmeric, cinnamon, sea salt, cardamom, and coriander (optional) and stir.
- Spread onto an empty baking sheet and bake 22-27 minutes, or until golden and slightly crispy; They will get crispier as they cool.
- Meanwhile, in the same small mixing bowl as before, add the shallot and garnish with brown rice flour and a pinch salt and black pepper. Toss and heat a cast iron or metal skillet over medium-high heat.
- When hot, add enough oil to cover the Lightly cover bottom of pan and add the shallot and entire coating. Fry, stirring occasionally, until tender and lightly browned – about 4 minutes. Set aside.
- Make the vinaigrette by adding tahini, garlic , lemon juice, and maple syrup in a small mixing bowl and whisk together. Add enough water to dilute until pourable – about 1/4 cup (amount as directed in original recipe // adjust if changing batch size). Stir until creamy and smooth. Taste and adjust the seasonings as needed, adding more lemon juice for acidity, salt and pepper for flavor balance, or maple syrup for sweetness. Garlic adds more heat/spice.
- In a large mixing bowl, place the kale and garnish with the oil and lemon juice . Massage with hands for about 1 minute to soften and coat the kale.
- If you serve with dukkah, prepare suggest it by adding nuts to a < a href="https://aax-us-east.amazon-adsystem.com/x/c/QrHPyMG-LohmgrQFNd9_yNAAAAFkbCIFOgEAAAFKAVsyD8U/https://www.amazon.com/dp/ B00LBZOYAK/ref=as_at? creativeASIN=B00LBZOYAK&linkCode=w61&imprToken=Q-fdzZaVoAgp98CJ7KE1ag&slotNum=39&tag=minimalistbaker-20" target="_blank" rel="nofollow">Food Processor and turns into a good meal. Next, heat a skillet over medium-high heat and add the sesame seeds. Toast/brown, stirring frequently, until the natural oils begin to dissolve and they turn light brown and fragrant. Then put in the food processor. To the still-hot skillet, add the coriander seeds and toast until some of the seeds are beginning to pop and are fragrant. Remove from heat and mash with a pestle or wooden spoon. Then add to the food processor along with the ground cumin, pepper and sea salt, cinnamon and coconut sugar (optional). combine process. Put aside. Keep leftovers fully refrigerated in an airtight container at room temperature for up to 3 weeks, but preferably within the first two weeks.
- An Serve, add shredded beets, chickpeas and shallots to kale and sprinkle with several dollops of dukkah (optional). Add half of the dressing and mix everything together. Divide among plates and serve with additional dukkah and remaining dressing. Fresh is best, leftovers keep in the fridge for up to 3 days.