Saturday, April 25, 2015

Kale Salad with Roasted Carrots and Chickpeas

Here's a roasted vegetable salad for our off again, on again spring weather. Roast the carrots and chickpeas while it rains, and toss together the salad to enjoy when the sun peaks out. I roasted the carrots and chickpeas in an rich coating of cumin and smoked paprika, and spiked the tahini dressing with a good dose of lemon. The dressed kale will hold up well even if you have to wait a while for the sunshine. 

Kale Salad with Roasted Carrots and Chickpeas

1 bunch kale, ribs removed and leaves cut into 3/4 inch ribbons
2 large carrots, rinsed and sliced on the diagonal
1 cup cooked chickpeas, drained
4 Tbsp olive oil
2 tsp ground cumin
1 tsp smoked paprika
salt to taste

2 tsp tahini
1 tsp white miso paste
1/4 tsp honey
juice of one lemon
1 tsp rice wine vinegar
2 Tbsp olive oil
freshly ground black pepper

1. Prepare the roasted toppings. Preheat the oven to 450 degrees. On a large rimmed baking sheet, dump the sliced carrots on a large rimmed baking sheet and toss with 2 Tbsp olive oil, 1 tsp cumin, 1/2 tsp smoked paprika and a good sprinkle of salt. On a second rimmed baking sheet, toss the drained chickpeas with the remaining 2 Tbsp olive oil, 1 tsp cumin, 1/2 tsp smoked paprika and a good sprinkle of salt. Spread out and roast for about 20 minutes, turning the carrots with a spatula occasionally, until they are soft and have started to brown around the edges, and shaking the chickpeas occasionally, until they have browned and crisped. When the roasted toppings are done, set them aside.

2. Prepare the dressing by mixing together all of ingredients until the dressing is emulsified. Taste and add more of any ingredient to adjust the flavor to your likening. 

3. In a large bowl, toss the chopped kale leaves with the dressing until well coated. Gently toss in the roasted toppings. The salad is nice served at once, but it can also stand for a few hours. Enjoy. 

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