Crispy Chickpea & Kale Salad
with Cucumber, Pickled Shallot & Lemony Tahini Dressing
Think kale salad is so 2010s? Not if you make it like we do! Kale is massaged and then coated in a creamy, peppery, tangy tahini-garlic-yogurt-lemon dressing, with crunchy cukes and a tangle of pickled shallots. Then it’s topped with a heap of cumin and paprika-seasoned roasted chickpeas—smashed just a bit to make them extra-crispy. This salad is so now!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Tomato
1 unit
Shallot
1 unit
Mini Cucumber
1 unit
Lemon
1 clove
Garlic
1 unit
Chickpeas
1 teaspoon
Cumin
1 teaspoon
Paprika
4 ounce
Kale
4 tablespoon
Tahini
(Contains Sesame)
2 tablespoon
Yogurt
(Contains Milk)
¼ ounce
Parsley
Not included in your delivery
2 tablespoon
Olive Oil
1 teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Dice tomato into ½-inch pieces. Trim and halve cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Season tomato and cucumber with a pinch of salt and pepper. • Halve lemon. Halve, peel, and very thinly slice shallot. Peel and mince or grate garlic. Remove and discard any large stems from kale; chop into bite-size pieces. Roughly chop parsley.
• In a small microwave-safe bowl, combine juice from half the lemon, 1 TBSP water, ½ tsp sugar, salt, and pepper (use juice from one whole lemon, 2 TBSP water, and 1 tsp sugar for 4 servings). Stir in shallot. • Cover bowl with plastic wrap and microwave for 1 minute. Set aside to pickle.
• Meanwhile, drain and rinse chickpeas; thoroughly pat dry with paper towels. • Place chickpeas on a baking sheet; arrange a large piece of plastic wrap on top. Lightly smash chickpeas with a mallet or heavy-bottomed pan, breaking them apart. TIP: No need to pulverize—aim to keep the chickpeas somewhat intact. • Remove plastic wrap. To chickpeas on sheet, add a large drizzle of olive oil, cumin, ¾ tsp paprika (1¼ tsp for 4 servings), salt, and pepper. (You’ll use the rest of the paprika later.) Toss to combine; spread across sheet in a single layer. • Roast on top rack until crispy, 18-20 minutes.
• Remove plastic wrap from bowl with pickled shallot; drain shallot, reserving pickling liquid. • In a medium bowl, combine garlic, tahini, yogurt, juice from remaining lemon, remaining paprika, 1 TBSP olive oil, 1 TBSP pickling liquid, and ½ tsp sugar (2 TBSP olive oil, 2 TBSP pickling liquid, and 1 tsp sugar for 4 servings). Add water 1 tsp at a time until dressing reaches a drizzling consistency. Season with salt and pepper.
• In a large bowl, combine kale and a drizzle of olive oil. Using your hands, massage until leaves are tender, 1 minute. TIP: Knead the kale leaves like dough. • To bowl with kale, add pickled shallot, tomato, cucumber, half the parsley, and half the dressing. Toss to combine.
• Divide salad between bowls. Top with chickpeas and remaining parsley; drizzle with remaining dressing. Serve.
