Cheri's Kale Salad with Roasted Chickpeas (Vegan)

2 15-oz. cans chickpeas, drained (and, optionally, rinsed)

5 Tbsp. EVOO (or substitute with natural vinegars and citrus juices)

2 tsp. ground cumin

2 tsp. paprika

salt and pepper (generous)

16-oz bag kale, de-stemmed and trimmed

1/2 C. pine nuts (or sliced almonds)

1/2 C. sun-dried tomatoes, thinly sliced

4 scallions, white and light green parts only, thinly sliced

2 medium cloves garlic, grated (about 1 tsp.)

2 Tbsp. juice and 1 tsp. zest from 1 lemon, plus more juice as desired

1/2 tsp. hot sauce such as Frank's

2 tsp. sherry or red wine vinegar

1 C. fresh cilantro leaves, roughly chopped

1 C. fresh mint leaves, roughly chopped

1 C. cooked quinoa

1 C. shredded/shaved carrots

1) Preheat oven to 350 degrees. Line a rimmed baking sheet with paper towels. Drain chickpeas well, then spread chickpeas on top of paper towels and roll around under your hands to thoroughly dry. 

2) Transfer dryish chickpeas to a large bowl. Season to taste with salt and pepper and the cumin and paprika. Line baking sheet with parchment paper and spread chickpeas over it, then transfer to the oven. Roast on upper rack, shaking pan occasionally, until chickpeas are about 3/4 their original size with a dense, nutty texture. Begin checking every ten minutes after 30 minutes of roasting. (Do not go longer than 1 hour.) Remove from oven and let cool slightly.

3) Meanwhile, add kale to now-empty chickpea bowl. Remove stray stalks and stems. Add 1 Tbsp. olive oil (or use natural vinegars and citrus juices) and salt and pepper, and massage the kale until well-coated and softened. Set aside at room temperature.

3) Place pine nuts (or almonds) in a skillet and transfer to a lower rack of oven. Toast, stirring occasionally, until pine nuts are deep golden brown, about 15 minutes. Remove from oven and transfer to a bowl. Set aside.

4) In a medium bowl, combine sun-dried tomatoes, scallions, garlic, lemon juice, zest, hot sauce, vinegar, and remaining oil (if using) or vinegar/citrus substitution. Season with salt and pepper and stir well with a fork.

5) Add the quinoa, combine all ingredients, and toss well.

NOTES: 

* This is delicious served with a large fruit salad and/or a nice minestrone-style vegetable soup.

* Chickpea brands vary wildly in how successfully they roast—we love Goya.

This recipe is heavily modified from this original at Serious Eats.