KALE + CRISPY CHICKPEA SALAD

KALE + CRISPY CHICKPEA SALAD

Enjoying seasonal produce is a cinch with this recipe that combines freshly grated carrots, chioggia beets, spring kale, and nutty pedrosillano garbanzo beans from the Palouse region. This winter salad keeps well in the fridge, making it an easy and nutritious snack or quick addition to any meal.

I N G R E D I E N T S

Chickpeas

• 1 CUP dried pedrosillano garbanzo beans from PNW Co-op, soaked overnight

• ½ TBSP olive oil

• ½ TSP salt

• Black pepper

Salad

• 1 BUNCH kale from Big Sage Organics

• 1 small chioggia beet from Ronnigers Organics

• 1 medium carrot from Full Bushel Farm

• 1 TSP salt

• 1 TSP olive oil

Dressing

• ½  CUP plain yogurt

• ½  lemon, squeezed

• 1 CLOVE garlic from Channing Farm, minced

• 1 TBSP olive oil

• Pinch of salt

P R O C E S S

1. Simmer the garbanzo beans for roughly 3 hours on the stovetop or in a crockpot, until soft. Strain to remove the liquid, place on a baking sheet with olive oil, and bake at 400 degrees F for 10 minutes. Sprinkle with salt and pepper.

2. Strip the kale leaves from the stem and slice the leaves thinly. Place in a salad bowl, sprinkle with salt, and massage 10 times. This breaks down the fibers, making the kale more delicious and easier to digest!

3. Grate the beet and carrot. Add to the kale, drizzle with olive oil, and mix together.

4. In a small bowl, whisk together the dressing ingredients.

5. Top the salad with garbanzo beans and drizzle with dressing. Feast with the seasons!