Greens + Things | Kale and Chickpea Salad with Honeyed Almonds and Smoked Paprika Vinaigrette

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Kale is a nutritional powerhouse, providing loads of vitamins A, C and K as well as folate, lutein, potassium, calcium and zinc. I made this salad with hearty Red Russian Kale, but Tuscan (lacinato) also works well. Creamy chickpeas provide protein and fiber, and the sweet and crunchy honeyed almonds are a perfect counterbalance to warm, smoky paprika vinaigrette.

Kale and Chickpea Salad with Honeyed Almonds and Smoked Paprika Vinaigrette

serves 2 for a main course, 4 as a side

for the vinaigrette (makes 1 cup) –

  • 1/3 cup sherry vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 teaspoon fresh oregano, finely chopped (or 1/2 teaspoon dried)
  • 1 small shallot (about 2 tablespoons), finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

for the salad –

  • 1 large bunch kale (any variety), center ribs removed and discarded, leaves torn into small, bite sized pieces
  • 1 roasted red bell pepper, cut into strips
  • 1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup honey roasted almonds, store bought or homemade (recipe below)

Place all vinaigrette ingredients in a jar with a tight fitting lid and shake vigorously until emulsified.

Add torn kale leaves to a large salad bowl.  Pour 1 tablespoon of vinaigrette onto the kale leaves and massage with your hands for a minute or two until kale begins to soften (kale will wilt in a good way and lose its bitter edge).

Add the sliced roasted bell pepper, chickpeas, and a tablespoon or two more of vinaigrette.  Toss to coat.

Divide salad among plates and sprinkle with honey roasted almonds.  Pass extra vinaigrette at table.

Honey Roasted Almonds

  • 1/2 cup raw almonds, roughly chopped
  • 1 teaspoon honey
  • 1 teaspoon olive oil
  • big pinch kosher salt

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

Whisk together honey, oil and salt in a small bowl.  Add chopped almonds and stir to coat.

Spread almond mixture evenly on baking sheet and bake for 8-9 minutes until nuts are light golden, stirring once during baking. Watch carefully to avoid burning.

Allow to cool completely.

click here for a printable PDF version of this recipe

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