Chickpeas Superfood Salad
Chickpeas, cooked (1 ½ cup)
Olive Oil (5 tbsp)
Apple Cider Vinegar (2 tbsp) ‡
Lemon Juice (1 tbsp) ‡
Satsuma Tangerine Juice (1 tbsp) ‡
Satsuma Tangerine Zest (1 tsp) ‡
Honey (1 tbsp) ‡
Dijon Mustard (1 tsp) ‡
Salt, to taste
Black Pepper, freshly ground
Baby Tuscan Kale, medium chopped (2 bunches) ‡
Candy Cane Beetroot, roasted, peeled and cut into wedges (4 pcs) ‡
Cooked Quinoa (1/3 cup)
Pistachios, toasted & chopped (1/3 cup)
Pomegranate, peeled (1/2 cup) ‡
Mustard Microgreens, for Garnish ‡
‡: available in Tall Tree Organic Subscription
Start by making the roasted chickpeas by preheating an oven to 400°F. Place chickpeas on a rimmed baking sheet and toss with olive oil and a couple pinches of salt. Roast, tossing occasionally, until crispy and golden on the outside and creamy within (about 20 minutes Let cool a bit before using on the salad.
Meanwhile, add olive oil, vinegar, citrus juice and zest, honey and Dijon mustard to a small jar with a couple pinches of salt and a few grinds of black pepper and shake until combined.
Place kale in a large bowl, and drizzle over 3 tablespoons citrus vinaigrette and using your hands, work the vinaigrette throughout the greens, tossing and massaging as needed. The leaves should be well covered with vinaigrette. Let the salad sit for 15 - 20 minutes until the kale leaves are tender.
Top the kale with beets, quinoa, pistachios, pomegranate arils and roasted chickpeas. Drizzle the toppings with vinaigrette, then finish with a sprinkling microgreens, salt and pepper.
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