Hi there! We are enjoying fall around here and have been doing plenty of seasonal cooking. Kale is a hearty fall green that goes so well with many of the stews, soups and other fare you find this time of year. I love kales salad with crispy chickpeas and tahini dressing. Both kale and chickpeas are super healthy too. Kale is full of anti-oxidants.
Fall weekend cooking and eating
Fridays tend to be a late night for my husband so I usually cook in the Instant pot or slow cooker. The girls and I tend to eat earlier, and then when he comes in the meal is still warm. The sauces in these types of recipes make his serving as fresh as if he ate with us.
Kale salad goes well with my regular, Friday night rotations such as slow cooker pot roast, chicken marsala, meatballs or even Indian style chicken curry. This week it was foolproof pot roast (recipe coming soon).
Fall weekend look back
The weekend was full of activity. We had warm temperatures here so were thrilled to enjoy the shore, and even went clamming/oystering (with a license of course!). I finally set up my fall table took out the autumn, pumpkin dishes. I figure if we are still spending so much time at home we may as well make it pretty.
How do you make Kale Salad with Crispy Chickpeas and Tahini Dressing?
So moving on to my fall salad recipe – first step is to wash the kale and strip out the tough center fibers. Kale is very different than lettuce. It is heartier. As such, you will need to cut it into smaller pieces and ideally let it sit in the dressing for at least twenty minutes to marinate. I use a kitchen shears to cut the kale into smaller ribbons. Then I make the dressing:
1/2 cup of mild olive oil (or I like avocado oil)
Juice from one lemon (or 2 to 3 tablespoons or more if you like it very lemony)
2 tablespoons of tahini
1 teaspoon of sugar (mellows out the lemon)
Salt to taste
Shake in a container to mix, and then pour on your cut up kale leaves. Set aside while you make the crispy chickpeas. Enjoy!
Roasted Crispy Chickpeas
- Sheet pan
- Standard oven
- 1 can of chick peas
- 1 tablespoon of avocado or another oil that can cook at high temperature
- 1 teaspoon of cumin
- Salt and pepper to taste
- Preheat oven to 400 degrees
- Drain chickpeas
- Pat with paper towels and let dry. It is important that the chickpeas dry before cooking or else you will steam them when you go to roast them.
- Toss chickpeas with the oil and cumin powder.
- Lay evenly on a baking sheet. I like to line my baking sheet with foil to avoid mess.
- Put pan in middle of preheated oven and cook for thirty to forty minutes. Shake to turn halfway through cooking.
- Let cool and chickpeas will continue to crisp.