Kale Salad with Smoked Trout and Crispy Chickpeas
We fry the chickpeas to make them crispy on the outside and tender on the inside, but it works just as well to toss them in olive oil and roast in a hot oven until crunchy.
Ingredients
2 cups cooked chickpeas, drained
1/4 tsp chili flakes (optional)
1 bunch kale, any variety
4-6 oz smoked trout, skin removed and flaked into large pieces
2 tbsp whole grain mustard
1 tsp honey
2 tbsp sherry vinegar
1 small shallot, minced
1/3 cup olive oil
Method
- Heat oven to 400F
- Toss the chickpeas, chili flakes (if using), and a big pinch of salt with a hefty glug of olive oil
- Transfer to a baking sheet and roast until caramelized and crunchy, about 20 minutes stirring half way through
- Meanwhile, cut the leaves into wide strips, sprinkle with salt and massage until tender
- In a jar, combine the mustard, honey, vinegar, and shallot with a big pinch of salt and let marinate for 10 minutes
- Add the olive oil and shake to combine
- Dress the kale with a few spoonfuls of the mustard dressing, taste and add more seasoning or dressing as desired
- Add the flaked fish and crispy chickpeas and toss to combine
- Taste then transfer to a serving dish
