The mingling of heat and chilly greens, crunchy apples, meaty chickpeas, and the slight tingle of a thinly sliced purple onion pack this salad from the Smorgasbowl cookbook with numerous taste.
What you want:
For the salad:
3 tablespoons olive oil, divided
2 small zucchini, diced
½ small yellow onion, diced
1 (16-ounce) can of chickpeas, strained and rinsed
1 bunch Tuscan kale, giant stems eliminated and chopped tremendous
½ teaspoon salt
1 medium honeycrisp or comparable apple, diced
½ small purple onion, sliced skinny
For the dressing:
¼ cup orange juice
1 tablespoon lemon juice
¼ cup olive oil
2 tablespoons mustard
1 teaspoon dried dill
What you do:
- In a sauté pan over medium-high warmth, heat 2 tablespoons of oil till sizzling, then add zucchini and onions. Cook dinner, stirring with a spatula, till flippantly browned, about 6 minutes.
- Add strained and rinsed chickpeas and sauté till chickpeas are heated via, about 2 minutes. Take away from warmth and put aside.
- In a big bowl, add kale, remaining oil, and salt. Therapeutic massage with fingers. Add apples and purple onion and toss collectively.
- For the dressing, to a small glass jar add all components, cowl with a lid, and shake till properly mixed.
- To serve, prepare equal parts of kale salad and heat zucchini, onions, and chickpeas in bowls. Drizzle with dressing and serve.
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