I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Monday, June 22, 2020

Roasted Chickpea and Kale Salad

Kale makes a wonderful base for this hearty dinner salad. Use any dressing you like or try the Roasted Carrot and Ginger dressing below. The fruit and veggies you use may be different than pictured but with the base of kale and roasted chickpeas you can't go wrong.

My garden kale is growing like a weed and the radishes and strawberries are coming along nicely. Garden cucs coming soon!
1 cup canned chickpeas, rinsed and drained
3/4 cup sliced/diced carrots
olive oil
salt and pepper

Roasted Carrot and Ginger Dressing:
1/2 cup roasted carrots
1/3 - 1/2 cup water
1/4 cup olive oil
2 tbsps apple cider vinegar
2 tsps minced ginger
1/4 tsp (herbed) salt
2 tsps honey

a bunch of kale leaves, de-stemmed and torn
1 tsp lemon juice, 1 tsp olive oil, salt
1 cup roasted chickpeas
sliced papaya
sliced radishes
diced cucumber
diced red pepper
dried cranberries
sesame seeds
(you can add cooked chicken if you're not going vegetarian)

To begin, toss the carrots and chickpeas separately in some olive oil and place on a lined baking sheet. Sprinkle with salt and pepper. Roast at 400°F for 25 minutes.
To make the dressing blend the roasted carrots and 1/3-1/2 cup water in a blender, then add the rest of the dressing ingredients. Whirl until smooth then chill in the fridge. For this batch I used 1/3 cup of water. You can see it's a little thick.
Next wash, de-stem and tear the kale into a large bowl. Add lemon juice, olive oil and a pinch of salt and massage into the leaves until they turn soft and a little greener. You can refrigerate this a couple of hours.
Then just start adding veggies and fruit to your plate.
And top with your dressing.
Serves 3-4
Adapted from: loveandlemons.com

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