I love kale salads in the fall. Some people complain that the bitter green is getting old and overused, but I disagree. You can talk all you want about collard greens and Swiss chard, but kale is my favorite. Kale is here to stay, and its heartiness lends itself beautifully to many salad interpretations in the colder months. I love roasting sweet potatoes and adding them to my salads for that balance of sweet and bitter. At home I also like throwing in a sharpish cheese, like cheddar or mozzarella, for saltiness and a creamy element. I then add anything else that I might have on hand: chickpeas, shredded carrots, brussel sprouts, even tomato and avocado. Our Feel Good Health Salad should make you feel healthy, yet also comforted. We add roasted sweet potatoes, dates, spiced roasted chickpeas (recipe below) and cauliflower, and top it with a creamy tahini dressing. It is vegan and light, yet very satisfying.
Spiced Roasted Chickpeas
2 cups cooked chickpeas*
4 tablespoons olive oil
1/4 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon spicy or regular paprika (preferably Pimenton de La Vera)
1/4 teaspoon cumin
Toss the chickpeas with the olive oil, and then add the spices and salt and toss again. Bake at 400 degrees for 10 minutes, move the chickpeas around to make sure they all bake evenly, reduce the heat to 350, and bake for 10 more minutes. They should be nice and crispy. *Soak chickpeas 4 hours to overnight. Cover with ample water, and bring to a boil. Add 1/2 teaspoon baking soda and boil until cooked through. Drain and let dry thoroughly before starting recipe.