Spicy Chickpeas Croutons
Ingredients
- 6-8 organic curly kale leaves, about 6 cups, shredded
- 1/2 head radicchio, torn
- 1/4 cup sliced almonds
- 11/2 – 2 cups fresh cherries pitted and halved
- 1 tablespoon lemon juice
- dressing
- 1/4 cup @fresh_vintage_farms almond oil
- 2 tablespoon organic maple syrup
- 1 tablespoon lemon juice
- 2 tablespoons dijon mustard
- 1 tablespoons apple cider vinegar
- 1/2 freshly ground black pepper
- 2-3 oz feta, crumbled optional
- 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
Make the chickpeas: heat a skillet, add the oil and pan fry the chickpeas with cumin and harissa
Pan fry for 4-5, the chickpeas will start to crisp
Stir the chickpeas 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 also helps to digest better
Leave it for 10 minutes
Then add the chopped radicchio, cherries, sliced almonds, toss to combine
To make the dressing: combine lemon juice, mustard, maple syrup, apple cider vinegar, sea salt and black pepper in a bowl
Whisk continually while you gradually stream in the almond oil
Pour the dressing over salad; toss to combine
Top with crumbled feta and enjoy!