Ethiopian Chickpea & Kale Salad with Berbere, Bulgur, and Sundried Tomato

🥘 Ingredients

• almonds
  2 oz
• berbere
  2 tsp
• bulgur wheat
  1.5 c
• chickpeas
  2 box
• cilantro
  ½ oz
• garlic
  4 clove
• kale
  24 oz
• mint
  ½ oz
• olive oil (use ½ tablespoon)
  5 tbsp
• shallot
  2 unit
• sherry vinegar
  4 tbsp
• sun-dried tomatoes
  4 oz
• tomato paste (use 2 teaspoons)
  4 tsp
• water
  1 c

🍳 Cookware

• baking sheet
• large pot
• medium bowl
• large bowl

1. 

   1

    Preheat oven to 425 degrees. Drain and rinse chickpeas . Smash one clove of garlic with the flat of a knife. Toss the chickpeas on a baking sheet with berbere , the smashed garlic, olive oil , and a large pinch of salt and pepper. Place in the oven and roast until golden brown and crispy, ⏱️ 20-25 minutes .

   chickpeas: 2 box, garlic: 4 clove, berbere: 2 tsp, olive oil: 5 tbsp (use ½ tablespoon)
2. 2

   Bring water to a boil in a large pot . Once boiling, add the bulgur wheat and reduce to a simmer for ⏱️ 10-12 minutes , until tender.

   water: 1 c, bulgur wheat: 1.5 c
3. 

   3

    Prep the vegetables: remove and discard the kale stems, then thinly slice the kale . Thinly slice the sun-dried tomatoes . Mince or grate the remaining garlic clove. Mince the shallot . Chop the cilantro and mint leaves, keeping both separate.

   kale: 24 oz, sun-dried tomatoes: 4 oz, shallot: 2 unit, cilantro: ½ oz, mint: ½ oz
4. 4

   Make the vinaigrette: in a medium bowl , whisk together sherry vinegar , the minced garlic, some shallot to taste, tomato paste , and 2 tablespoons of the olive oil. Season with salt and black pepper.

   sherry vinegar: 4 tbsp, tomato paste: 4 tsp (use 2 teaspoons)
5. 

   5

    In a large bowl , toss together the kale, sundried tomatoes, and half the vinaigrette. Massage the kale with your hands for ⏱️ 1-2 minutes , until slightly softened. Season with salt and pepper.
6. 6

   When the chickpeas are ready, toss them into the kale along with almonds and the mint.

   almonds: 2 oz
7. 

   7

    When the bulgur is ready, toss it into the remaining vinaigrette. Season with salt and pepper.
8. 8

   Plate the bulgur and top with the kale salad. Enjoy!