Crunchy Chickpea Kale Salad With Peanut Ginger Dressing Food

KALE AND CHICKPEA SALAD

Steps:

• For the onions: Preheat the oven to 400 degrees F.
• Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.
• For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.
• For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.

KALE SALAD WITH PEANUT DRESSING

Steps:

• Whisk together the peanut butter with the rice vinegar, lime juice, vegetable oil, soy sauce, water and sugar in a large bowl. Add the kale, edamame, radishes and peanuts; toss well. Top with black sesame seeds and more peanuts.

GINGER-PEANUT DRESSING

Steps:

• Combine all ingredients in a small bowl - stir until peanut butter is dissolved.
• Toss with your favorite Asian salad or slaw or use on the side.