Add toasted pumpkin seeds or crunchy croutons to this scrumptious kale salad from the Orchids + Candy Tea: Plant-Ahead Recipes with Jamaican Taste & Southern Allure cookbook for added crunch.
What you want:
1 (15-ounce) can chickpeas, drained and rinsed
2 tablespoons olive oil, divided
1 cup cherry tomatoes, halved
1 teaspoon dried parsley
1 teaspoon crimson pepper flakes
1 teaspoon floor turmeric
½ teaspoon floor cumin
½ teaspoon garlic powder
1½ teaspoons salt, divided
1¼ teaspoons black pepper, divided
2 cups Buffalo sauce
1 bunch kale
Creamy vegan salad dressing of alternative, for topping
What you do:
- Preheat oven to 425 levels, and line a sheet pan with parchment paper.
- In a medium-sized bowl, place chickpeas and 1 tablespoon of olive oil and toss till totally coated. In a separate bowl, toss halved tomatoes with remaining tablespoon of olive oil till totally coated. On ready sheet pan, place coated chickpeas and tomatoes in a good layer, and sprinkle chickpeas with parsley, crimson pepper flakes, turmeric, cumin, garlic powder, 1 teaspoon salt, and 1 teaspoon black pepper. Sprinkle tomatoes with remaining salt and pepper.
- Bake chickpeas and tomatoes 10 minutes. Give pan a shake, then spoon Buffalo sauce over chickpeas and tomatoes till totally coated. Proceed to bake till chickpeas are crisp, and tomatoes are barely blistered round edges and wilted, one other 10 to fifteen minutes. Take away from oven and put aside.
- Take away kale leaves from stems, then rinse leaves and chop into bite-sized items. Costume kale with creamy dressing and toss till evenly coated.
- On a platter, unfold kale and high with chickpeas and tomatoes. Serve instantly.
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