1 15-ounce (425g) can of chickpeas, drained and rinsed
1 and 1/2 TBS olive oil
1 tsp curry powder
pinch of salt
10 cups kale (about 4 oz/115g)
1 large yellow pepper, sliced
2 small fuyu persimmons, peeled and sliced
1/3 cup (~70g) crumbled goat cheese
small handful of pomegranate seeds
1/2 cup (120ml) balsamic vinegar
3 TBS olive oil
2 tsp brown sugar
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried parsley
Preheat oven to 400 degrees F (205 degrees C). Line a baking sheet with parchment paper.
Spread the chickpeas between 2 paper towels, and rub the chickpeas to dry them out. To make the chickpeas crunchy, we want to try to get rid of the excess water.
In a small bowl, mix the chickpeas, olive oil, curry powder, and salt. Pour the chickpeas over the baking sheet and bake for 25 to 30 minutes. The chickpeas will look shrunken and browned when they’re done.
While the chickpeas are baking, remove the kale leaves from the stem and rinse them. Roughly chop the kale. In a large bowl, mix the kale with the other salad ingredients.
In a small bowl, mix the balsamic vinaigrette ingredients together. I like to use a fork for this.
Toss the salad with a bit of the balsamic vinaigrette. Save the remaining vinaigrette for later. Top with goat cheese, pomegranate seeds, and the roasted chickpeas. Best served immediately!