Crispy Chickpea & Kale Salad

🥘 Ingredients

• black pepper
  ½ tsp
• chickpeas
  15 oz
• cumin
  1 tsp
• garlic
  2 cloves
• kale
  10 oz
• lemon
  2 units
• mini cucumber
  4 units
• olive oil
  3 tbsp
• paprika
  1 tsp
• parsley
  1 c
• salt
  ½ tsp
• shallot
  1 unit
• sugar
  1 tsp
• tahini
  2 tbsp
• tomato
  1 unit
• water
  2 tbsp
• yogurt
  ½ cup

🍳 Cookware

• small bowl
• baking sheet
• meat mallet
• medium bowl
• large bowl

1. 

   1

   chickpeas kale cumin lemon yogurt garlic mini cucumber paprika tomato parsley tahini shallot olive oil salt black pepper sugar water

   chickpeas: 15 oz, kale: 10 oz, cumin: 1 tsp, lemon: 2 units, yogurt: ½ cup, garlic: 2 cloves, mini cucumber: 4 units, paprika: 1 tsp, tomato: 1 unit, parsley: 1 c, tahini: 2 tbsp, shallot: 1 unit, olive oil: 3 tbsp, salt: ½ tsp, black pepper: ½ tsp, sugar: 1 tsp, water: 2 tbsp
2. 

   2

   Wash and dry all 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, peel, and very thinly slice shallot. Peel and mince garlic. Remove and discard large stems from kale; chop into bite-size pieces. Roughly chop parsley.
3. 

   3

   In a small bowl , combine juice from half the lemon, 1 tbsp water, ½ tsp sugar, a pinch of salt, and pepper. Stir in shallot. Cover bowl with plastic wrap and microwave until heated ⏱️ 1 minutes . Set aside to pickle.
4. 

   4

   Meanwhile, drain, rinse, and thoroughly pat dry chickpeas with paper towels. Place chickpeas on a baking sheet ; arrange a large piece of plastic wrap on top. Lightly smash chickpeas with a meat mallet or heavy-bottomed pan, breaking them apart but keeping them somewhat intact. Remove plastic wrap. To chickpeas on sheet, add a large drizzle of olive oil, cumin, ¾ tsp paprika, salt, and pepper. Toss to combine; spread across sheet in a single layer. Roast on top rack until crispy ⏱️ 20 minutes .
5. 

   5

   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. Add water 1 tsp at a time until dressing reaches a drizzling consistency. Season with salt and pepper.
6. 

   6

   In a large bowl , combine kale and a drizzle of olive oil. Using your hands, massage until leaves are tender ⏱️ 1 minutes . To bowl with kale, add pickled shallot, tomato, cucumber, half the parsley, and half the dressing. Toss to combine.
7. 7

   Divide salad between bowls. Top with chickpeas and remaining parsley; drizzle with remaining dressing. Serve.