Warm Wilted Kale in Lemony Sesame Dressing With Crispy Chickpeas

Serves 4.

Note: The frilly, curly Russian kale works well with this, but any variety will do. Be sure to dry the chickpeas as well as you can, so they can really crisp in the oven. From Robin Asbell.

• 1 (14.5) oz. can cooked chickpeas, drained and patted dry

• 1 tbsp. canola or olive oil

• 1/2 tsp. ground cumin

• 1/2 tsp. cayenne

• 1/2 tsp. salt


• 1 bunch kale (8 oz.), stems removed

• 1 large red or orange bell pepper, seeded and thinly sliced

• 1 c. grape tomatoes, halved lengthwise

• 3 tbsp. fresh lemon juice

• 1 tsp. fresh lemon zest

• 1 tbsp. tahini

• 1 tsp. dark sesame oil

• 1/2 tsp. salt

• 1 tbsp. canola oil

• 1/2 c. minced shallots, about 1 large

• 2 garlic cloves, minced


To prepare the chickpeas: Preheat the oven to 400 degrees. Dry the chickpeas by spreading on a clean kitchen towel and patting dry, then spread them on a sheet pan with a rim. Drizzle with 1 tablespoon canola or olive oil and bake for 30 minutes, shaking the pan every 10 minutes to turn the peas. When done, remove the chickpeas from the oven and sprinkle with cumin, cayenne and 1/2 teaspoon salt, and shake to coat.

Meanwhile, to make the salad: Stem the kale, reserving the stems for another use or discarding. Chop the kale and place in a large bowl, then add the bell pepper and tomatoes; reserve.

In a cup, stir the lemon juice, lemon zest, tahini, sesame oil and 1/2 teaspoon salt; reserve.

In a large pot, drizzle 1 tablespoon canola oil and place the pot over medium-high heat. Add the shallots and stir until they start to sizzle, then reduce the heat to medium-low and add the garlic, and stir for about 3 minutes to soften.

Quickly stir in the lemon juice mixture; it will come to a boil. Then quickly stir in the kale mixture. Turn and stir the kale until the leaves are dark green and wilted, 1 to 2 minutes.

Transfer to a serving bowl or 4 salad plates and top with the warm chickpeas. Serve immediately.

Nutrition information per serving:

Calories 245 Fat 13 g Sodium 460 mg

Carbohydrates 28 g Saturated fat 1 g Total sugars 8 g

Protein 9 g Cholesterol 0 mg Dietary fiber 8 g

Exchanges per serving: 3 vegetable, 1 starch, 2 ½ fat.