Mustard-Marinated Kale Salad with Caramelized Onion and Spicy Chickpeas -

Chicken Adobo with Mustard-Marinated Kale | the Tastiest Book

Mustard-Marinated Kale Salad with Caramelized Onion and Spicy Chickpeas

A bright and tangy vegetarian side dish full of rich and satisfying flavor, this mustard-marinated kale salad from Bobby Flay Fit is a great make-ahead salad/side option. This recipe doesn't take much of your actual time, but it does take at least 60 minutes for each of the components to come together, and it will take even longer if you aren't using downtime from one step to work on the next.

Prep Time15

Cook Time50

Resting time15

Total Time1

Course: Salad, Side

Cuisine: American

Keyword: Bobby Flat Fit, Healthy meals

Servings: people

Calories: 216kcal

Ingredients

Spiced Chickpeas (makes about 2 cups)

2 tablespoons canola or olive oil
2 (15.5-ounce) cans chickpeas drained, rinsed well. and drained well again on paper towels
Kosher salt
freshly ground black pepper
1 tablespoon sweet curry powder taco seasoning, chile powder or 2 teaspoons each paprika plus 1 teaspoon ground coriander
1 teaspoon grated lemon or lime zest optional

Caramelized Onion

1 tablespoons olive oil
1 large sweet onion
¼ cup apple cider vinegar
Kosher salt
freshly ground black pepper

Kale Salad

½ teaspoon yellow mustard seeds
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Kosher salt
freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 ounces curly kale
1 cup Spiced chickpeas

Instructions

Spiced chickpeas

Preheat the oven to 400 F
Heat the oil in a large, oven proof saucepan over high heat until it begins to shimmer. Add the chickpeas and stir in several pinches of salt, several grinds of fresh cracked pepper, and the curry powder. Ensure the chickpeas are evenly coated.
Transfer the chickpeas to the oven and roast, stirring once or twice, until the chickpeas are lightly golden brown and crispy, about 20 minutes.
Remove from the oven, stir in the grated citrus zest, then taste and add more salt, if desired.

Caramelize the onion:

Meanwhile, halve the onion, removing the skin, then slice into thin crescents. In a large saute pan, heat the oil over medium heat until it begins to shimmer. Add the onion, turn the heat down to medium-low, and cook until the onion turns a light golden brown, about 20-30 minutes. Add the vinegar and continue cooking until the onion is deep golden brown, another 10-20 minutes. Season lightly with salt and pepper.

Mustard-marinated salad:

While the chickpeas and onion cook, prepare the kale.
In a small pan over low heat, add the mustard seeds and cook, shaking the pan a few times, until fragrant, about 3 minutes. Remove and let cool slightly.
Wash, pat dry, then stem the kale, reserving the stems for another use. Roll up several leaves into a tight bundle, then finely slice the bundle horizontally to chiffonade the leaves into fine shreds or "rags".
In a small bowl, whisk together the vinegar, Dijon mustard, plus several pinches salt and fresh ground pepper to taste. Whisking with one hand, add the oil slowly, whisking to emulsify. Stir in the toasted mustard seeds. Add the kale and toss with tongs until completely dressed. Let sit at room temperature for about 15 minutes.
Add the roasted chickpeas*, toss to combine, and serve immediately.
If making ahead, keep the roasted chickpeas separate until ready to serve. The salad can be kept in an air-tight container in the refrigerator for 3-4 days with little ill effect.

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