Toasted Kale & Pan Fried Chickpea Salad w/Preserved Lemons


Quoting a blogger bcuz I agree…and well…if I cant say it any better…regarding a so-called “backlash against #KALE”
From A House in the Hills

Want to know how you can take a stand and say ENOUGH ALREADY, every single day?  Use your dollars. Shop at your local farmers market.  Stop buying foods that have mile long lists of ingredients that you need a PHD to even pronounce.  Use your vote, use your best judgement, use your heart.  Ask questions at restaurants. Request more organic produce at your grocery store.  Talk to your family and friends about what you’re eating, what they’re eating, where it all comes from.  I believe in us, I know we can ALL do better.  Yes, absolutely 1000% me too.  Let’s do it, ok?  Because if I even see another headline claiming that the “kale fad” is over I’m going to scream.  Loudly.  And it will probably startle my dogs.  I don’t want to do that.  …*climbs off soapbox* xx- Sarah {recipe and more after the jump}


Above photos courtesy of the hills also 😉


  Serves 2 
1 large head of curly kale
2 cups cooked chickpeas (or one can)
1 tablespoon coconut oil
1 tablespoon paprika
3 tablespoons chopped preserved lemons (recipe here)
1 Meyer lemon
Extra Virgin Olive Oil
Sea Salt
Extra preserved lemons to garnish 

– Preheat oven to 225 degrees.
– Rinse kale, remove stems, tear into pieces.  Toss in just enough olive oil to coat and sprinkle lightly with sea salt.
–  Toast kale for 25 minutes or until kale is a good mixture of wilted and crunchy.
–  In a sauté pan combine coconut oil, chickpeas, paprika, chopped preserved lemons and a hearty pinch of sea salt.  Cook over medium high heat until chickpeas are crispy, stirring frequently!
– In a large serving bowl combine kale and chickpeas.  Squeeze 1/2 of a fresh Meyer lemon over the top, drizzle lightly with a high quality olive oil and sprinkle with finishing salt.  Garnish with a few slices of preserved lemons. Serve immediately!



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