Kale& Chickpea Salad with Herby Tahini Dressing and Shaved Parmesan

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Crunchy kale with warm chickpeas and shallots is the perfect spring salad. Layered with radishes, pistachios, and shaved Parmesan cheese. Then tossed with a savory herby tahini, dressing will be your new favorite salad. Tuck in some slices of Sweet Soppressata for an added element of flavor.

Kale & Chickpea Salad with Herby Tahini Dressing & Shaved Parmesan

ingredients

• 1 tbsp olive oil

• 1 tbsp finely chopped shallots

• 1 cup chickpeas, drained and rinsed

• 3 cups chopped kale leaves

• 1/2 cup sliced radishes

• 1/4 cup roughly chopped pistachios

• 1/2 cup grated Parmesan Cheese

• 6-7 pieces thin sliced sweet soppressata

  Dressing

• 1/2 cup olive oil

• 2 tbsp freshly squeezed lemon juice

• 1/2 tbsp tahini

• 1/2 cup roughly chopped fresh dill

• 1 tsp kosher salt

• 1tsp black pepper

instructions

1. Heat olive oil in a large saute pan over low-medium heat, add the shallots and saute for about 1 minute and add in the chickpeas, let them saute for another 5 minutes.

2. Meanwhile, combine ingredients for the dressing in a bowl and whisk vigorously until well combined.

3. In a large bowl add the kale, massage the leaves gently for a a minute, then add in the radishes, and pistachios.

4. Add in the warm chickpea mixture, and pour dressing over top. Gently toss the salad until well coated.

5. Add salad to a large platter, and sprinkle Parmesan cheese over top. Take the pieces of soppressata and tuck them into the salad as seen in the picture above, prior to serving.

RECIPE NOTES:

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