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Baby Kale Salad with Warm Chickpeas and Lemon-Honey Dressing

May 11, 2016

 

Spicy, salty, sour, sweet, crunchy, soft, crispy... there is no flavor you could want for while eating this salad. Warm chickpeas seasoned with cumin and chili pepper piled on baby kale leaves along with crumbly, salty feta cheese and crisp, sweet d'anjou pears. Topped with sliced roasted almonds and drizzles of the simplest honey-lemon dressing, This meal is unstoppable. 

 

 

Although the flavors are complex, the salad is simple. Slice the pear thinly. Crumble the feta between your fingers. Toss chickpeas in a warm skillet with a pinch of spice. Wisk together olive oil and lemon juice. Eat. Despite being meatless, this is a very hearty meal and I happily ate it for dinner. However, I can't see how topping this with some of that roasted chicken you just made would ruin anything. P.S. I'm not sure if this could be any healthier. P.P.S. pleeease do yourself a favor and buy full-fat feta cheese, the low fat stuff tastes terrible and it's no better for you. P.P.P.S. I'm working on an Indian recipe that also features chickpeas so if you're a big fan of the garbonzo like I am, stay tuned!

Baby Kale Salad with Spicy Roasted Chickpeas, Feta, and Pears

 

 

*This meal is extremely casual. If you are one of those cooks who needs to measure, I recommend trying not to for this recipe. Go with your gut: do you like spice? add more chili powder. Do you think you'd prefer more pear and less cheese? Add it. Use your instincts and give not measuring a try! Let your tastebuds be your guide! Oops sorry for kind of rhyming it was an accident.*

 

Ready in 10 minutes

Serves 1 or 2

 

Ingredients:

 

chickpeas

feta cheese

d'anjou pear

baby kale

lemon

olive oil

honey

fresh cracked black pepper

cumin

chili powder

paprika

roasted almond slices

 

Directions:

 

1. Heat olive oil in a sauce pan over medium high heat until warm. Dump in chickpeas and toss with salt, pepper, cumin, chili powder and paprika to taste. when chickpeas are golden and slightly crispy on the outside (approx. 5 minutes), turn off the heat and set aside.

 

2. Rinse baby kale and dry. Heap on a large dinner plate. Top with crumbled feta cheese and sliced pear. Add warm chickpeas on top. Sprinkle with sliced, roasted almonds.

 

2. Wisk together honey, olive oil, lemon juice, and fresh cracked black pepper. Taste to make sure you have a good ratio of ingredients and adjust as needed. Dressing should be sweet and tangy. Drizzle over salad and enjoy while chickpeas are still warm.

 

 

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