Kale Salad with Roasted Chickpeas

A simple yet flavorful salad that combines the earthy notes of kale with the nutty crunch of roasted chickpeas. A sprinkle of feta and walnuts (if desired) adds a touch of richness and texture, while the red onion provides a bit of sharpness. This salad is perfect for a light and healthy lunch or dinner, and can be easily customized to your liking.

The origins of this salad are shrouded in mystery, but it is believed to have first been created by a group of nomadic shepherds in the mountains of Central Asia. These shepherds would often forage for wild kale and chickpeas, and would roast them over an open fire to create a simple and sustaining meal. Over time, this dish spread throughout the region and eventually made its way to Europe, where it became a popular dish among peasants and farmers. Today, kale and chickpea salad is a staple of many Mediterranean and Middle Eastern cuisines, and is enjoyed by people of all ages and backgrounds.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 bunch kale, chopped
• 1 can (15 ounces) chickpeas, rinsed and drained
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled (optional)
• 1/4 cup chopped walnuts (optional)

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss chickpeas with olive oil, salt, and pepper.
3. Spread chickpeas on a baking sheet and roast for 20 minutes, or until golden brown and crispy.
4. Combine kale, roasted chickpeas, red onion, feta cheese, and walnuts (if using) in a large bowl.
5. Toss to combine and serve.

Why It Works

• The combination of kale and chickpeas provides a good balance of nutrients, including protein, fiber, and vitamins.
• Roasting the chickpeas gives them a nutty flavor and crispy texture.
• The red onion adds a bit of sharpness and acidity to the salad.
• The feta cheese adds a touch of richness and creaminess.
• The walnuts (if desired) add a bit of crunch and texture.