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Recipe Thursday-Ken’s Sun-Dried Tomato Vinaigrette on Roasted Chickpea and Kale Salad

Posted on April 17th, 2014 | Posted in Recipes, Salad, Supplier of the Month

Ken’s Salad Dressings taste homemade, which makes them very versatile when creating dishes. My goal was to make a fresh Spring salad that all the unique flavors in the salad could be tasted. By using this light Sun-Dried Tomato Vinaigrette as the dressing my goal was accomplished. This salad is light and refreshing and pairs nicely with a crisp Rosé  wine.

To view our Ken’s April product specials click HERE.

Ken’s Sun-Dried Tomato Vinaigrette
on Roasted Chickpea and Kale Salad

Ken's Salad (2 of 2)

Yield 5-6 Side Servings
28 ounces canned chickpeas, rinsed and drained (991648, #10, Furmano)
2 tablespoons extra-virgin olive oil, divided (992059, 3LTR)
1/2 teaspoon ground cumin (CQC094, QT)
1/2 teaspoon paprika (CQP010, QT)
Kosher salt (CQS030, 3#, Morton) and freshly ground black pepper (CQP064, GAL)
1 small bunch curly kale, trimmed and thinly sliced (about 1 quart of greens) (00495, 24CT)
1/2 cup pine nuts (992514, 5#)
1/2 cup sun-dried tomatoes, thinly sliced (02086, 5#)
4 scallions, white and light green parts only, thinly sliced (01013, 3CT)
1 cup fresh Italian parsley leaves, roughly chopped (00754, 6CT)
1 cup fresh mint leaves, roughly chopped (05320, 4OZ)
1/3 cup Ken’s Sundried Tomato Fat Free Dressing (991405, GAL, Kens)

Adjust oven racks to upper and lower middle positions and preheat oven to 350°F. Line a rimmed baking sheet with paper towels. Spread chickpeas on top and roll around under your hands to thoroughly dry. Transfer chickpeas to a large bowl. Add 1 tablespoon olive oil, cumin, and paprika. Season to taste with salt and pepper. Discard paper towels and line baking sheet with aluminum foil. Spread chickpeas over foil and transfer to oven. Roast on upper rack, shaking pan occasionally, until chickpeas are about 3/4 their original size with a dense, nutty texture, about 1 hour. Remove from oven and let cool slightly.

Meanwhile, add kale to now-empty chickpea bowl. Add 1 tablespoon olive oil, season with salt and pepper, and massage kale until well-coated in oil. Set aside at room temperature.

Place pine nuts in a skillet and transfer to lower rack of oven. Toast, stirring occasionally, until pine nuts are deep golden brown, about 15 minutes. Remove from oven and transfer to a bowl. Set aside.

In a medium bowl, combine sun-dried tomatoes, scallions, parsley and mint.

When chickpeas are cooked and slightly cooled, add to bowl with kale. Add pine nuts, sun-dried tomato, parsley, mint and dressing. Toss with hands until well-combined. Adjust seasoning with more salt and pepper as necessary.

Recipe adapted from SeriousEats.com

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