They say that necessity is the mother of all invention. I’m sure whoever coined this phrase definitely spent some time in my kitchen.
For some reason I always seem to have plenty of specialty ingredients but always seem to lack basic necessities. One Friday afternoon about an hour before Shabbat I began to prepare a salad. I peered into my fridge and realized I had totally forgotten to buy salad ingredients (i.e. cucumbers, tomatoes, etc) but I did have a huge bag of kale. I pondered what to do with it for a good five minutes.
I’ll be honest, I’m not the biggest fan of kale since it generally has a very “woody” taste and the texture is a bit off putting. Normally I steam it and add it to omelettes or sautee it with garlic and onions. I had recently had a delicious kale based salad at Souper Girl that had made me question whether I should try to make a salad out of it.
Inspiration struck! I lightly steamed the kale, just enough to take away some of the rough texture and woody taste, sauteed some chickpeas with a delicious Morrocan spice blend I had recently purchased, and then used the leftover dressing from another dish I had made for that Shabbat dinner. Voila! An amazing and easy to make salad that was healthy, delicious, cheap to make, and filling!
- 1 tablespoon of sesasme seed oil (not toasted/dark roast)
- 3 tablespoons of tahini
- 3 tablespoons of miso paste (white or red)
- 1 tablespoon of honey
- 1 tablespoon of lemon juice
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
- 1/2 cup of water
- About 2 pounds of kale – thoroughly washed and chopped into bite size pieces
- 1.5 cups of canned chickpeas (drained and rinsed)
- 1 teaspoon of cumin
- 1 teaspoon of ground coriander seeds
- 1 teaspoon of Morroccan Paprika (sub out Spanish)
- 1 teaspoon of salt and pepper
- 3 tablespoons of olive oil
- Preheat the oven to 350 degrees
- Make your salad dressing by combining all of the ingredients into a blender or food processor until very well blended. Make sure to try it and add additional salt, pepper, or honey per your taste preferences
- Using a steamer – lightly steam the kale for about 4-5 minutes. The leaves should still be whole but soften a bit. Set aside the kale in a salad bowl once complete.
- In a small oven-safe bowl (pyrex container works best) combine the chickpeas, olive oil, salt and spices. Mix well until the chickpeas are coated by the spices.
- Move the chickpeas to the oven and bake for about 10 minutes – let cool to room temperature.
- Add chickpeas to the top of the kale. Pour dressing on top and toss well.