YIELD: Makes 4-6 servings
For Spicy Chickpeas:
2 (15 oz.) cans - chickpeas, rinsed and dried thoroughly
3 T - olive oil
1 T - honey
1 tsp. - kosher salt
1 tsp. - garlic powder
1/2 tsp. - cayenne pepper
1 bunch - kale, washed with large stems removed and julienned into 1" ribbons
2 T - olive oil
2 T - lemon juice
For Sesame Honey Soy Vinaigrette:
1/2 cup - olive oil
1/3 cup - low sodium soy sauce
1/4 cup - rice wine vinegar
3 T - honey
2 tsp. - sesame oil
1 T - hot Chinese mustard
2 cloves - garlic, minced
2 tsp. - sesame seeds, reserve half for garnish
Preheat oven to 375°F.
Combine all the Spicy Chickpea ingredients in a bowl and toss to coat, Pour onto a sheet pan and roast for 20-30 minutes until chickpeas begin to brown, let cool.
In a large bowl, add the kale and 2 T each olive oil and lemon juice. Toss together and “massage” the kale for a few minutes so that it begins to soften and wilt, set aside.
Combine all the Sesame Honey Soy Vinaigrette ingredients, reserving 1/2 of the sesame seeds, in a jar and shake vigorously until blended.
Pour about half of the dressing over the kale and toss. Pile the kale onto a large platter and top with the spicy chickpeas and sprinkle with the remaining sesame seeds. Serve with the rest Sesame Honey Soy Vinaigrette.
It is important that the chickpeas are very dry to get a good result. Lay the drained chickpeas out on a sheet pan lined with a dishcloth and “rub” them to remove additional moisture and then let them air dry for 10 minutes before adding the oil and spices.