Name: Dijon Kale Salad with Crispy Chickpeas, Apple, Avocado & Almonds
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: ¾ cup almonds, sliced; 1 ½ avocados; 3 Gala apples; 3 (398 ml) cans garbanzo beans (chickpeas); 3 bunches kale; 1 ½ lemons; 85 g Parmesan cheese; 1 shallot; black pepper; Dijon mustard; extra virgin olive oil; mayonnaise; pure maple syrup; salt; smoked paprika

Dijon Kale Salad with Crispy Chickpeas, Apple, Avocado & AlmondsDijon Kale Salad with Crispy Chickpeas, Apple, Avocado & Almonds — a 35-minute dinner recipe with 15 ingredients, serving 6.Ingredients

¾ cup almonds, sliced

1 ½ avocados

3 Gala apples

3 (398 ml) cans garbanzo beans (chickpeas)

3 bunches kale

1 ½ lemons

85 g Parmesan cheese

1 shallot

black pepper

Dijon mustard

extra virgin olive oil

mayonnaise

pure maple syrup

salt

smoked paprika

Instructions

Preheat oven to 220°C (425°F).

Drain and rinse chickpeas. Divide between two baking sheet pans and pat dry with paper towels. Drizzle with oil and season with spices. Stir to coat and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring chickpeas halfway through, until crispy and golden, 18-20 minutes. Remove from oven.

Meanwhile, wash and dry the fresh produce.

Juice lemons into a large bowl. Add mayo, Dijon, maple syrup, salt, and pepper, then whisk to combine the dressing.

Peel and mince shallot. Add to the bowl with the dressing and stir to coat.

Fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Add to the bowl. Using your hands, massage kale with the dressing until wilted, 1-2 minutes.

Quarter, core, and slice apples into thin wedges. Add to the bowl.

Finely grate Parmesan. Add half to the bowl, along with almonds, and toss to combine the salad. (Reserve remaining Parmesan for serving.)

Halve and pit avocados; using a spoon, scoop out the flesh and slice crosswise into thin half-moons.

To serve, divide salad between plates or bowls; top with crispy chickpeas, avocado, and remaining Parmesan. Enjoy!

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