Kale Salad With Chickpeas In A Jar 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.

MEAL PREP LOADED KALE SALAD

Steps:

• For the salad: Preheat the oven to 400 degrees F with racks in the upper and lower positions.
• Place the sweet potatoes on a medium sheet pan. Place the chickpeas on a small sheet pan. Liberally drizzle both with olive oil and sprinkle with salt and pepper; toss to coat then spread each into a flat, even layer.
• Roast the sweet potatoes on the upper rack and the chickpeas on the lower rack for 10 minutes. Remove from the oven and shake each pan or toss the veggies. Now, roast the chickpeas on the upper rack and the sweet potatoes on the lower rack until the chickpeas are golden and crispy and the sweet potatoes are browned around the edges, 10 to 15 minutes.
• While the veggies roast, make the dressing: In a 1-pint jar, combine the citrus juice, olive oil, vinegar, maple syrup, both mustards and a pinch each of salt and pepper. Cover and shake vigorously until the dressing is emulsified, about 30 seconds. Set aside until needed.
• Next, prep the kale: Remove the inner ribs from the kale by holding onto the bottom of each stem, pinching together the leaf and pulling up. Discard the stems and chop the leaves into 1-inch pieces.
• Transfer each ingredient to a separate container or bag and assemble salads, as needed.
• To assemble each serving: Place 2 handfuls of kale in a medium bowl. Drizzle with 2 tablespoons of the dressing and massage into the kale until shiny and dark green. Next, add 1/3 cup roasted sweet potatoes, 1/4 cup each of the roasted chickpeas, chopped almonds and dried cranberries, 2 tablespoons crumbled feta and a sprinkle of scallions. Drizzle with a little more dressing then gently toss and taste for seasoning. At this point, throw in any of the optional add-ins.

KALE SALAD WITH CHICKPEAS IN A JAR

Steps:

• Set out 4 mason jars and start layering. Divide dressing equally between the 4 jars. Add equal amounts of carrots, chickpeas, kale, and feta, in that order. Close jars with a lid and refrigerate until using.

KALE AND APPLE SALAD WITH ROASTED CHICKPEAS

Steps:

• Wash and remove large stems from kale and chop into bite sized pieces.
• Place kale in large serving bowl. Toss and drizzle with lemon juice and 1/8 tsp salt. Use your fingers to gently massage the lemon juice and salt into kale leaves to soften them just until they start to wilt.
• Toss in chopped cabbage, carrots and apples.
• To prepare vinaigrette combine all ingredients in a jar, seal and shake. Taste and adjust as desired. Serve on the side or drizzle over tossed salad.
• Garnish with roasted chickpeas, apricots and feta cheese.
• Store leftovers in the fridge for up to 3 days.