I really love spinach. And I really love kale. And I really, really love crispy chickpeas that are just a little bit spicy. And when you put them all together, you have a great salad that’s got a whole lot of healthy going on in it. This side works great in an Indian-style meal where spinach and chickpeas are both common. But instead of weighing down the spinach with cream or dairy and tossing the chickpeas right into a curry, I’ve kept them separate and made a salad.
This is a great time of year for kale and there’s so much more you can do with it other than roasting and making chips. Although the spinach will wilt when sautéed, the kale will remain crunchy and give a lot of texture to any salad. Just be sure to trim out the really thick ribs at the center which can be bitter and too tough to enjoy.
Kale & Spinach Salad with Roasted Chickpeas
- 15 oz canned chickpeas, drained and rinsed
- 1 tbsp olive oil
- 1 tsp cumin
- ¼ tsp cayenne pepper
- Salt and pepper, to taste
- ½ head of kale, finely chopped and rinsed
- 8 oz spinach, rinsed
Preheat the oven to 400 degrees.
Dry the rinsed chickpeas on paper towels and then spread them out in a single layer on a parchment lined cookie sheet. Evenly coat the chickpeas with the oil, cumin, cayenne, salt and pepper and then bake them in the oven for 35 to 40 minutes, until they are crispy.
Meanwhile, sauté the kale and spinach over medium heat with a few drizzles of olive oil. When the chickpeas are ready, toss them in a salad bowl with the greens and serve.