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Tuscan Kale Salad with Roasted Chickpeas

From Stones River Market

<p>I am using to find recipes that might work with products from the Market. Erdmann Farm is actually growing Tuscan Kale but I bet other kales will work as a substitute.</p>
Source: Family Style Food ( (Entered by John Erdmann)
Serves: Serves 1-4

1 can chickpeas, drained
1/2 tsp smoked Spanish paprika (Pimenton)
Kosher salt
1/4 cup extra-virgin olive oil
1 big lemon, zested and juiced
1/4 cup freshly grated Parmesan or Pecorino cheese
1 small garlic clove, smashed and chopped
Pinch Aleppo pepper or red pepper flakes
1 bunch Tuscan kale, stems trimmed and washed

Step by Step Instructions
  1. Heat your oven to 400 degrees. Toss the chickpeas on a small rimmed baking sheet with the Pimenton, 1/2 teaspoon salt and 1 tablespoon of the olive oil. Roast the chickpeas for 10 - 12 minutes - they should smell good and become a little bit crunchy.
  2. Whisk together the remaining 3 tablespoons oil with the lemon zest and juice, cheese, garlic and red pepper. Taste and season with a pinch of salt if you think it needs some.
  3. Roughly tear the kale leaves into pieces and blot with a clean towel if they're dripping wet; put into a large bowl. Pour the dressing over and toss the leaves with your hands so that they're evenly coated - your hands will taste yummy.
  4. Serve the salad with some of the chickpeas spooned over the top and sprinkled with curls of Parmesan, if you like.