Baby Kale Salad With Lemon Parmesan Crispy Roasted Chickpeas Food
BABY KALE SALAD
A delicious kale salad you can enjoy as a main meal for lunch, or as a side dish for dinner with friends. Note that the preparation times assume that your bacon and egg are already cooked.
Provided by The Gracious Pantry
Categories Salad
Time 15m
Number Of Ingredients 8
Steps:
- Place your baby kale in a medium bowl.
- Slice your tomatoes and chop your bacon, onions and avocado.
- Layer everything on top of the kale and add your favorite vinaigrette.
- Toss and enjoy.
Nutrition Facts : ServingSize 0.5 the recipe, Calories 292 kcal, Carbohydrate 10 g, Protein 11 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 109 mg, Sodium 322 mg, Fiber 4 g, Sugar 3 g
LEMON-GARLIC KALE SALAD
Here's a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings
Time 25m
Yield 8 to 12 servings
Number Of Ingredients 7
Steps:
- In a toaster oven or skillet, toast almonds until golden brown and fragrant. Set aside to cool.
- In a bowl, combine lemon juice and 1 heaping teaspoon salt. Slowly whisk in olive oil. Add garlic cloves and set aside to steep.
- Working in batches, cut the kale into thin ribbons: gather a large handful of leaves, bunch together tightly, and use the other hand to slice into 1/4-inch-thick pieces. This need not be done very precisely or neatly; the idea is to end up with a kind of slaw. (Recipe can be made up to this point 1 day ahead. Keep kale and dressing refrigerated separately.)
- Place chopped kale in a very large bowl. Sprinkle surface with almonds and then with cheese, if using. Remove and discard garlic cloves from dressing. Pour half the dressing over the salad and toss. Taste for dressing and salt and add more as needed, tossing to coat thoroughly. Serve within 1 hour.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 35 grams, Carbohydrate 8 grams, Fat 42 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 212 milligrams, Sugar 2 grams, TransFat 0 grams
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- Pat chickpeas dry on a towel then place on a baking sheet (*see note). Roast for 10 minutes then remove from oven, toss with avocado oil and BBQ sauce and return to oven for 12-15 minutes. Toss/stir the chickpeas once or twice while roasting so they don't stick to the baking sheet. Turn off heat, leave the chickpeas in the oven with the door slightly ajar for 10-15 minutes. They will crisp up as they cool in the oven.
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