Tuscan Kale Salad with Grilled Tomato and Crispy Za'atar Chickpeas

Sweet and bright with a nice hit of smokiness delivered via pan-grilled tomatoes and toasted chickpeas, this dinner-sized salad has been approved by even staunch kale critics. The juices of the tomatoes and the oil-crisped spices and parsley of the chickpeas mean that no extra dressing is needed to turn each bite of kale into a saucy mouthful. (Photo Source: Grace Kellogg)

| Yield: 4 servings | Time: 35 minutes |

Ingredients

For the kale

1 bunch Tuscan kale

2 tbsp lemon juice (or juice of 1/2 fresh lemon)

For the tomatoes

1 pound vine or heirloom tomatoes

2 tbsp honey

1/4 tsp kosher salt

4 large sprigs of dill, whole

4 garlic cloves, thinly sliced

For the chickpeas

1 can chickpeas

1 tbsp za’atar

1/4 tsp kosher salt

1/2 cup parsley, roughly chopped

Preparation

Separately rinse and pat dry tomatoes, kale, and chickpeas.

Cut tomatoes into quarters, slicing vertically through the center stem where the tomato attached to the vine.

Coat the bottom of a large, straight-sided sauté pan with olive oil and add dill and sliced garlic. Sauté over medium-high heat until the garlic is just beginning to turn golden brown and the dill is dark green.

Arrange the tomatoes, cut side down, in the pan. Sprinkle the tomatoes with kosher salt and drizzle with honey. The tomatoes will begin to release a lot of juice as they cook; you want the tomatoes to be caramelized and grilled, but not too burnt. If the tomatoes look as though they are poaching more than grilling, turn the heat to high to evaporate some of the water.

Sear the tomatoes for approximately 10 to 15 minutes, carefully turning them so that all sides make contact with the pan and grill. When the tomatoes are grilled to your liking, turn off the heat while you prepare the kale and chickpeas.

Toss the chickpeas in a medium bowl with salt, za’atar, and parsley. In another large sauté pan, heat 4 tablespoons of olive oil over high heat. Add chickpeas and cook, stirring frequently, until the beans are golden brown and deeply crispy, approximately 5-10 minutes.

Remove the center stem of the kale leaves and tear into bite size pieces. Add leaves to a bowl along with lemon juice and massage roughly to tenderize the kale and evenly distribute the juice.

Add the grilled tomatoes and their juices to the kale and toss well. Right before serving, add in the crispy chickpeas (or leave them as a top-your-own-salad garnish) and mix. Enjoy hot or allow all ingredients to cool before mixing/

Zero-waste tips

This recipe is great for using up those slightly soft tomatoes sitting on your counter… they’re getting grilled anyway!