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