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kale and chickpea salad

4.5

(8)

www.foodnetwork.com
Your Recipes

Cook Time: 30 minutes

Total: 1 hours, 25 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

For the onions: Preheat the oven to 400 degrees F.

Step 2

Bring the vinegar, sugar and salt to a simmer in a small saucepan over medium-high heat to dissolve the sugar. Place the onions in a small bowl and pour the hot mixture over them. Toss well to coat. Allow to cool to room temperature for 1 hour before using.

Step 3

For the chickpeas: Meanwhile, toss the chickpeas with the olive oil, lemon zest, zaatar and salt. Spread on a rimmed baking sheet and roast until golden and crisp, about 30 minutes. Drain well on paper towels.

Step 4

For the salad: Place the Tuscan kale in a large bowl. Add 1/4 teaspoon salt and massage the salt into the kale. Add the olive oil, vinegar and remaining 1/4 teaspoon salt. Add 1/2 cup of the onions without their liquid, all of the chickpeas, feta and zaatar. Toss to combine and serve.

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