Ingredients

The following ingredients have 4 Servings
  • 8 ounces lacinato or dinosaur kale (, to make about 8 cups chopped)
  • 4 tablespoons fresh lemon juice (, divided)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon champagne vinegar or white wine vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 cup quartered artichoke hearts (, drained and sliced in half)
  • 1/2 cup sun-dried tomatoes packed in oil (, from a 4 ounce jar, drained and slivered)
  • 1/4 cup kalamata olives (, pitted then sliced )
  • 1/3 cup toasted pine nuts
  • 1/4 cup capers (, drained)
  • 15 ounces garbanzo beans (chickpeas) (, rinsed and drained)
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon kosher salt
  • 2 tablespoons freshly grated Parmesan cheese

Instruction

  • Rinse the kale leaves and pat dry. Trim the stalky veins from the leaves and discard. Cut the leaves into very thin slices and place in a large mixing bowl.
  • In a small bowl or glass jar fitted with a lid, combine the lemon juice with the olive oil, vinegar, kosher salt, and freshly ground black pepper. Drizzle the chopped kale with 2 tablespoons of the dressing then use your fingers to massage the kale leaves for a few minutes until it becomes glossy and reduces in volume. Let the kale stand for about 30 minutes for the leaves to soften.
  • While the kale rests, roast the chickpeas. Preheat the oven to 400°F then rinse and drain the chickpeas and pat dry.  Place the beans on a baking sheet, drizzle with the olive oil, and sprinkle with the kosher salt, and freshly ground black pepper. Toss to coat. Bake the beans for 25-30 minutes, or bake longer for extra crispy beans. Remove from the oven, cool, then toss with 2 tablespoons of Parmesan cheese.
  • Toss the kale salad with more dressing to taste then add the remaining 1/2 cup Parmesan cheese, cooled roasted chickpeas, artichoke hearts, sun-dried tomatoes, olives, toasted pine nuts, and capers. Toss to combine and season with more dressing if desired and salt and pepper.