This salad came to my mind right as I was falling asleep.
Does your brain ever do crazy stuff like that? My best ideas seem to come when I’m about to doze off and don’t have a notebook or pen to write things down, so I just make a pact with my brain to remember. And the next day we both do our best to recall what we were thinking.
Thankfully, this one made it through the pipeline! Three cheers for my old lady brain still working!
This Mediterranean/Egyptian flavor pairing came to mind, and the recipe is adapted from my all-time favorite Garlicky Kale Salad with Crispy Chickpeas.
This recipe is simple, requiring just 30 minutes to prepare!
The base is kale massaged with lemon juice and olive oil. Then comes freshly grated beets (which to me taste like candy in salads!). Next is pan-fried gluten free shallots that literally take 5 minutes, and Mediterranean baked chickpeas.
The final touch? Dukkah! Which is an Egyptian spice blend used to season sauces, protein, and things like this delicious salad! Dukkah is a totally optional ingredient but such a fun topper for this dish. It not only adds smoky, nutty flavor, but also a little crunch.
The dressing is SO easy (and dreamy).
Tahini is blended with fresh garlic, lemon juice, and maple syrup. Add water to thin and ‘voila!’ You have a super creamy, lemony dressing ready to coat those gorgeous greens. Look at that salad goodness.
I hope you all LOVE this kale salad! It’s:
Fiber- & Protein-rich
Creamy + Crunchy
This would make the perfect side dish for Thanksgiving, or anytime of year, really. It yields two entrée-sized portions or 4 sides, so multiply as needed. Although it’s delicious on its own, it would pair extremely well with my Creamy Fall Soup in Acorn Squash Bowls, and my Vegan Thanksgiving Wrap.
If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see!
Don’t forget – this is recipe #7 of 8 in my Thanksgiving Week Extravaganza. One more recipe to come! Cheers, friends!
- 1 15-ounce (425 g) can chickpeas, drained, rinsed and well dried
- 1 Tbsp (15 ml) grapeseed or avocado oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp coconut sugar
- 1 tsp dried oregano
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/4 tsp sea salt
- optional: pinch each ground cardamom + coriander
- 1 cup (160 g) thinly sliced shallot (~ 3 large shallot)
- 2 Tbsp (15 g) brown rice (or all-purpose) flour
- Pinch each salt + pepper
- Avocado, grape seed, or coconut oil for pan-frying (~2 Tbsp or 30 ml)
- 1/3 cup (80 g) tahini
- 2 tsp finely minced garlic
- 1 lemon juiced (~3 Tbsp or 45 ml)
- 1 1/2-2 Tbsp (20-30 ml) maple syrup (or to taste)
- Water to thin (~1/4 cup or 60 ml)
- 1 large bundle of kale (non curly // or sub mixed greens)
- 1 Tbsp (15 ml) avocado or grape seed oil
- 1 Tbsp (15 ml) lemon juice
- 1 beet, finely grated or sliced (I used a mandolin)
- 1/2 cup (67 g) roasted unsalted hazelnuts
- 1/3 cup (47 g) sesame seeds
- 2 Tbsp ( 6 g) coriander seeds (or 1 heaping Tbsp ground coriander)
- 2 Tbsp (6 g) ground cumin
- 1 tsp ground black pepper
- 1/2 tsp sea salt
- optional: 1/4 tsp each ground cinnamon + coconut sugar
- Preheat oven to 375 degrees F (190 C) and add rinsed, (thoroughly) dried chickpeas to a small mixing bowl. Add oil, cumin, paprika, coconut sugar, oregano, turmeric, cinnamon, sea salt, cardamom and coriander (optional), and stir to combine.
- Spread on a bare baking sheet and bake for 22-27 minutes, or until deep golden brown and slightly crispy - they'll crisp up more as they cool.
- In the meantime, add shallot to the same small mixing bowl from earlier and top with brown rice flour and a pinch each salt and black pepper. Toss to coat and heat a cast iron or metal skillet over medium heat.
- Once hot, add enough oil to lightly coat the bottom of the pan and add shallot and all of coating. Sauté, stirring occasionally, until soft and light golden brown - about 4 minutes. Set aside.
- Make the dressing by adding tahini, garlic, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add enough water to thin until pourable - about 1/4 cup. Whisk until creamy and smooth. Taste and adjust seasonings as needed, adding more lemon juice for acidity, salt + pepper for flavor balance, or maple syrup for sweetness. Garlic will add more bite/spice.
- Add kale to a large mixing bowl and top with oil and lemon juice. Massage with hands to soften and coat the kale for about 1 minute.
- If serving with dukkah, prepare by adding hazelnuts to a food processor and pulsing into a fine meal. Next, heat a skillet over medium heat and add sesame seeds. Toast/brown, stirring frequently, until the natural oils begin to release and they turn light brown and become fragrant. Then transfer to the food processor. To the still warm skillet add the coriander seed and toast until some of the seeds begin to pop and they are fragrant. Move off the heat and smash with a pestle or wooden spoon. Then add to food processor along with ground cumin, pepper and sea salt, cinnamon and coconut sugar (optional). Process to combine. Set aside. Store completely cooled leftovers in a sealed container at room temperature up to 3 weeks, though best in the first two weeks.
- To serve, add grated beets, chickpeas and shallot to the kale and top with several spoonfuls of dukkah (optional). Add half of the dressing and toss to combine. Divide between servings plates and serve with additional dukkah and leftover dressing. Best when fresh, though leftovers will keep in the refrigerator up to 3 days.