Warm Chickpea & Artichoke Kale Salad

🥘 Ingredients

• Dijon mustard
  4 tsp
• black pepper
• butter
  4 tbsp
• chickpeas
  2 unit
• ciabatta
  2 unit
• cooking oil
  1 tsp
• dried oregano
  2 tsp
• garlic powder
  2 tsp
• kale
  8 oz
• marinated artichoke hearts
  2 unit
• olive oil
  6.667 tbsp
• paper towels
• red wine vinegar
  3.333 tbsp
• salt
• shallot
  2 unit
• sugar
  2 tsp
• tomato
  2 unit

🍳 Cookware

• small microwave-safe bowl
• small bowl
• large bowl
• large pan

1. 

   1

   Place butter in a small microwave-safe bowl and 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 1/2-inch pieces.

   butter: 4 tbsp, shallot: 2 unit, kale: 8 oz, chickpeas: 2 unit, paper towels, marinated artichoke hearts: 2 unit, tomato: 2 unit
2. 

   2

   In a second small bowl , whisk together the sliced shallot, red wine vinegar , Dijon mustard , olive oil , and sugar . Season with salt and black pepper . Place the kale in a large bowl with a large drizzle of the olive oil. Using your hands, massage kale until leaves are tender, ⏱️ 1 minute .

   red wine vinegar: 3.333 tbsp, Dijon mustard: 4 tsp, olive oil: 6.667 tbsp, sugar: 2 tsp, salt, black pepper
3. 

   3

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the chickpeas, artichokes, and dried oregano . Season with salt and black pepper . Cook, stirring occasionally, until chickpeas and artichokes are tender and browned, 3-5 minutes.

   cooking oil: 1 tsp, dried oregano: 2 tsp, salt, black pepper
4. 

   4

   Meanwhile, halve and toast ciabatta . Add garlic powder to the bowl with the softened butter and stir to combine. TIP: If needed, microwave butter in 30-second increments to soften. Spread garlic butter onto cut sides of ciabatta. Cut each half into quarters.

   ciabatta: 2 unit, garlic powder: 2 tsp
5. 

   5

   To the bowl with the kale, add the chickpeas, 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.