Kale Salad with Crispy Chickpeas and Apples

Method

1. For the Crispy Chickpeas:

   • Preheat the Oven:
     • Preheat your oven to 200°C (400°F).
   • Dry the Chickpeas:
     • Pat the chickpeas dry with a kitchen towel or paper towels to remove excess moisture.
   • Season the Chickpeas:
     • In a bowl, toss the chickpeas with olive oil, smoked paprika, cumin, salt, and pepper until well coated.
   • Roast the Chickpeas:
     • Spread the seasoned chickpeas on a baking sheet in a single layer.
     • Roast in the preheated oven for 20-25 minutes or until they are crispy and golden brown.
     • Remove from the oven and let them cool.

   For the Dressing:

   • Make the Dressing:
     • In a small bowl, whisk together the extra-virgin olive oil, lemon juice, honey, minced garlic, salt, and pepper until well combined.

   For the Kale Salad:

   • Prepare the Kale:
     • Remove the stems from the kale leaves and thinly slice the leaves (about 250g). Place them in a large salad bowl.
   • Assemble the Salad:
     • Add the sliced apple, grated Parmesan cheese (50g), and the cooled crispy chickpeas to the bowl with the kale.
   • Drizzle the Dressing:
     • Drizzle the prepared dressing over the salad ingredients.
   • Toss and Serve:
     • Gently toss the salad to ensure everything is well coated with the dressing.
   • Optional: Add More Parmesan:
     • You can sprinkle some extra grated Parmesan cheese on top just before serving, if desired.
   • Enjoy:
     • Serve your Kale Salad with Crispy Chickpeas and Apples as a nutritious and flavorful meal or side dish.

   Pro Tips

   • Allow the chickpeas to cool completely after roasting for maximum crispiness.
   • Massage the kale leaves with a bit of olive oil and salt to make them tender and less bitter.
   • Customize your salad with additional ingredients like toasted nuts or crumbled cheese.
   • Drizzle extra dressing just before serving for added zest.

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