Creamy Kale Salad with Chickpeas, Beets, & Dukkah

Serves: 4

Cook Chickpeas

1 cup chickpeas

Overnight soak chickpeas in water.

1 tsp salt
5 cups water

Drain chickpeas, wash, add salt, water and allow it to boil, reduce the heat to low, cook for 45 minutes in low. Drain and throughly DRIED.

1 tbsp coconut oil
1 tsp ground cumin
1 tsp smoked paprika
1 tsp coconut sugar
1 tsp dried oregano
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/8 tsp ground cardamom
1/8 tsp ground coriander

Preheat oven to 375 degrees F.

Add throughly dried chickpeas to a mixing bowl, add coconut oil, ground cumin, smoked paprika, coconut sugar, dried oregano, ground turmeric, ground cinnamon, salt, ground cardamom, ground coriander and stir to combine.

Spread on baking sheet, bake for 30 minutes or until deep golden brown and slightly crispy - they will crisp up more as they cool.

Shallot

1 cup shallot, thinly sliced (6 ounces shallots yield 1 cup)
2 tbsp brown rice flour
1/8 tsp salt
1/8 tsp ground black pepper

In the meantime, add shallot to the same small mixing bowl, top with brown rice, salt and ground black pepper, toss to coat.

2 tbsp coconut oil

Heat a skillet over medium heat. Once hot, add oil, to lightly coat the bottom of the pan, add shallot and all of the coating. Sauté stirring occasionally until soft and light golden brown, about 5 minutes, set aside.

Dressing

1/3 cup tahini
2 tsp garlic, grated
3 tbsp lemon juice
2 tbsp maple syrup
1/4 cup water to thin

Make the dressing by adding tahini, garlic, lemon juice, maple syrup to a small mixing bowl and whisk to combine. Add water to thin until pourable. Whisk until creamy and smooth.

Yields: 3 Tbsp / serving

Salad

1 large bundle laminate kale (non curly)
1 tbsp oil
1 tbsp lemon juice
1 medium beet, thinly julienned / grated using big hole grater

Add kale to a large mixing bowl and top with olive oil, lemon juice. Massage with hands to soften and coat the kale for 1 minute.

Dukkah

1/2 cup roasted unsalted hazelnuts
1/3 cup sesame seeds
2 tbsp coriander seeds or 1 tbsp ground coriander
2 tbsp ground cumin
1 tsp ground black pepper
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp coconut sugar

Add hazelnut to a food processor and pulse into fine meal.

Heat a skillet over medium heat, add sesame seeds. Toast / brown, stirring frequently, until the natural oil begins to release and they turn light brown and become fragrant.

Then transfer to the food processor.

To the still warm skillet add the coriander seeds and toast until some of the seeds begin to pop and they are fragrant. Move off the heat and smash with a pestle or wooden spoon.

Then add to food processor.

Add ground cumin, ground black pepper, salt, ground cinnamon and coconut sugar to the food processor.

Process to combine. Set aside.

Yields: 1/2 cup + 2 tbsp per serving

To Store

Store completely cooled leftovers in a sealed container at room temperature unto 3 weeks, though best in the first 2 weeks.

To Serve

To serve, add thinly sliced beets, chickpeas and shallots to the kale and top with several spoonful of dukkah. Add half of the dressing and toss to combine. Divide between serving plates and serve with additional dukkah and leftover dressing.

Taste Note: Tastes AWESOME
Source: minimalistbaker