Warm Chickpea & Artichoke Kale Salad

🥘 Ingredients

• black pepper
  to taste
• butter
  2 tbsp
• chickpeas
  1 can
• ciabatta
  1 roll
• cooking oil
  2 tbsp
• dijon mustard
  1 tbsp
• dried oregano
  1 tsp
• garlic powder
  1 tsp
• kale
  1 bunch
• marinated artichoke hearts
  1 can
• olive oil
  ¼ cup
• red wine vinegar
  2 tbsp
• salt
  to taste
• shallot
  1 piece
• sugar
  1 tsp
• tomato
  2 pieces

🍳 Cookware

• large pan

1. 

   1

   Place butter in a small microwave-safe bowl; bring to room temperature. Wash and dry produce. Halve, peel, and thinly slice shallot . Remove and discard any large stems from kale ; chop into bite-size pieces. Drain and rinse chickpeas ; pat dry with paper towels. Roughly chop marinated artichoke hearts . Dice tomato into ½-inch pieces.

   butter: 2 tbsp, shallot: 1 piece, kale: 1 bunch, chickpeas: 1 can, marinated artichoke hearts: 1 can, tomato: 2 pieces
2. 

   2

   In a second small bowl, whisk together shallot, red wine vinegar , dijon mustard , 3 tbsp olive oil , and 1 tsp sugar . Season with salt and black pepper . Place kale in a large bowl with a large drizzle of olive oil. Using your hands, massage kale (similar to how you would knead dough) until leaves are tender, ⏱️ 1 minute .

   red wine vinegar: 2 tbsp, dijon mustard: 1 tbsp, olive oil: ¼ cup, sugar: 1 tsp, salt: to taste, black pepper: to taste
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chickpeas, artichokes, and dried oregano . Season with salt and pepper. Cook, stirring occasionally, until chickpeas and artichokes are tender and browned, ⏱️ 4 minutes .

   cooking oil: 2 tbsp, dried oregano: 1 tsp
4. 

   4

   Meanwhile, halve and toast ciabatta . Add garlic powder to bowl with softened butter; stir to combine. Spread garlic butter onto cut sides of ciabatta. Cut each half into quarters.

   ciabatta: 1 roll, garlic powder: 1 tsp
5. 

   5

   To bowl with kale, add chickpeas and artichokes, tomato, and as much dressing as you like. Toss to combine.
6. 

   6

   Divide salad between shallow bowls and serve with garlic bread on the side.