kale greek salad with creamy sourdough dressing + chickpea croutons

kale greek salad with creamy sourdough dressing + chickpea croutons

kale greek salad with creamy sourdough dressing+ chickpea croutons

serves 4 -dressing recipe slightly adapted from Food 52

chickpea croutons:

  • 1 1/2 cups cooked or 1 15 oz can chickpeas, drained and rinsed
  • 2 tsp high heat oil
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

sourdough dressing:

  • 1/2 cup sourdough bread, crust removed, torn into small pieces
  • 2/3 cup olive oil
  • 1 garlic clove
  • 3 tablespoons red wine vinegar
  • 1 tsp dijon mustard
  • 1 tsp maple syrup
  • ½ tsp dried oregano
  • salt and pepper to taste

kale salad:

  • 2 large or 3 small bunches of lacinato kale, chopped into bite size pieces
  • 1/3 cup kalamata olives, chopped
  • 1 small shallot, thinly sliced
  • 1 red pepper, chopped
  • 1/2 english cucumber, chopped
  • a handful of cherry tomatoes, halved

Instructions:

Preheat oven to 425. Toss chickpeas with oil, salt, pepper, paprika, garlic, and onion powder and bake for 15 minutes.

Meanwhile make the dressing. Pulse garlic, vinegar, mustard, maple, oregano, bread, and 2 tablespoons of water in a blender or food processor. Let the mixture sit for 5 minutes to soften the bread. With the motor running, gradually add in 1/3 cup olive oil and blend until smooth, about 2 minutes. Season with salt and pepper to taste.

Place chopped kale in a large salad bowl and pour half of the dressing over it. With your hands, massage the dressing into the kale. If all the kale is not coated, add more dressing. Repeat this process until all the kale is evenly coated. Add the chopped vegetables, chickpea croutons, and toss to combine. Serve and enjoy!

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