Chopped Kale Salad with Cherries and Spicy Chickpeas
Ingredients
- 6-8 organic curly kale leaves, about 6 cups, shredded
- 1/2 head radicchio, torn
- 1/4 cup sliced almonds
- 1 1/2 – 2 cups fresh cherries pitted and halved
- 1 tablespoon lemon juice
- 2-3 oz feta, crumbled optional
Dressing
- 1/4 cup fresh_vintage_farms almond oil
- 2 tablespoons organic maple syrup
- 1 tablespoon lemon juice
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 freshly ground black pepper
Chickpea croutons
- 1-14 oz chickpeas, drained, rinsed patted dry
- 1 tablespoon avocado oil
- 1 teaspoon ground cumin
- 1 teaspoon Harissa chili sauce or any hot chili sauce like sriracha or Aleppo
Preparation
Heat a skillet, add the oil and pan fry the chickpeas with cumin and Harissa for 4-5 minutes until they start to crisp. Stir to prevent burning, season and set aside.
Add the kale to a large bowl, add the lemon juice and massage the leaves to soften them. Leave for 10 minutes.
Add the chopped radicchio, cherries, sliced almonds, and toss to combine.
Add the spicy chickpeas to the salad and toss to combine.
Combine lemon juice, mustard, maple syrup, apple cider vinegar, sea salt and black pepper in a bowl. Whisk continually while gradually streaming in the almond oil.
Pour the dressing over salad, toss to combine. Top with crumbled feta and enjoy.