Crispy Chickpea & Kale Salad

🥘 Ingredients

• chickpea
  2 unit
• chickpeas
  2 unit
• cucumber
• cumin
  2 tsp
• garlic
  2 clove
• kale
  8 oz
• lemon
  2 unit
• mini cucumber
  2 unit
• olive oil
  12 tbsp
• paprika
  2 tsp
• parsley
  1/2 oz
• pickling liquid
  1 tbsp
• shallot
  2 unit
• sugar
  2 tsp
• tahini
  1/2 c
• tomato
  2 unit
• yogurt
  4 tbsp

1. 

   1

   Adjust rack to top position and preheat oven to 450 degrees. Wash and dry the produce. Dice tomato into 1/2-inch pieces. Trim and halve mini cucumber lengthwise; slice crosswise into 1/4-inch-thick half-moons. Season tomato and cucumber with a pinch of salt and pepper. Halve lemon . Halve, peel, and thinly slice shallot (for pickling). Peel and mince garlic . Remove and discard any large stems from kale ; chop into bite-size pieces. Roughly chop parsley .

   tomato: 2 unit, mini cucumber: 2 unit, lemon: 2 unit, shallot: 2 unit, garlic: 2 clove, kale: 8 oz, parsley: 1/2 oz
2. 

   2

   In a small microwave-safe bowl, combine the juice from half the lemon, 1 TBSP water, 1/2 tsp sugar , salt, and pepper (use 2 TBSP water, and 1 tsp sugar for 4 servings). Stir in the sliced shallot. Cover with plastic wrap and microwave for 1 minute (or until steaming). Set aside to pickle, stirring, while you work.

   sugar: 1 tsp
3. 

   3

   Meanwhile, drain and rinse chickpeas ; thoroughly pat dry with paper towels. Place the chickpeas on a baking sheet; arrange a large piece of plastic wrap on top. Lightly smash the chickpeas with a mallet or heavy-bottomed pan. Remove the plastic wrap. To the chickpeas, add a large drizzle of olive oil , cumin , 3/4 tsp paprika (1 1/4 tsp for 4 servings), salt, and pepper. Toss to combine, then spread in an even layer on the sheet. Roast until crisp and golden, ⏱️ 20 minutes . Remove plastic wrap from the bowl with pickled shallot; drain the shallot, reserving the pickling liquid. In a medium bowl, combine the garlic (prepped) with tahini , yogurt , and the juice from the remaining lemon. Add 1 TBSP pickling liquid , 1 TBSP olive oil (for the dressing), and 1/2 tsp sugar . Season with salt and pepper. Whisk in water 1 tsp at a time until the dressing becomes drizzling–like. Set aside.

   chickpeas: 2 unit, olive oil: 4 tbsp, cumin: 2 tsp, paprika: 2 tsp, garlic, tahini: 1/2 c, yogurt: 4 tbsp, pickling liquid: 1 tbsp, olive oil: 4 tbsp, sugar: 1 tsp
4. 

   4

   In a large bowl, combine kale (from earlier) and a drizzle of olive oil (using some of the remaining oil). Massage the leaves with your hands until softened, about 1 minute. Add the pickled shallot, tomato (sliced), cucumber (slices), the remaining parsley , and half the dressing; toss to combine.

   kale, olive oil: 4 tbsp, tomato, cucumber, parsley
5. 

   5

   Divide the salad among plates. Spoon the chickpea (crisped) over the top, scatter the remaining parsley, and finish with the rest of the dressing. Enjoy!

   chickpea: 2 unit