Mustard-Marinated Kale Salad with Caramelized Onions and Spicy Chickpeas

Reprinted from Bobby Flay Fit © 2017 by Bobby Flay (Clarkson Potter/Publishers, Penguin Random House). 
Course Salad


Caramelized Onions

  • 2 tablespoons olive oil
  • 1 large sweet onion halved and thinly sliced
  • 1/4 cup apple cider vinegar
  • Kosher salt
  • Freshly ground black pepper

Kale Salad

  • 1/2 teaspoons 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 stemmed, leaves finely shredded
  • 1 cup roasted chickpeas seasoned with paprika and ground coriander

Spicy Chickpeas

  • 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
  • 1/2 tablespoon paprika
  • 1/2 tablespoon ground coriander


  • Caramelize the onion: In a large nonstick saute pan, heat the oil over medium heat until it begins to shimmer. Add the onion and cook, slowly, until the onion begins to caramelize and turn lightly golden brown, about 20 minutes. Add the vinegar and continue cooking until the onion is deep golden brown, 10 minutes. Season with salt and pepper.
  • Start the salad: Heat a small pan over low heat, add the mustard seeds, and cook, shaking the pan a few times until toasted lightly, about 3 minutes. Remove and let cool slightly.
  • In a large bowl, whisk together the vinegar, mustard, and salt and pepper to taste. Add the oil slowly, whisking to emulsify. Stir in the mustard seeds. Add the kale and toss with tongs until completely dressed. Let sit at room temperature for at least 15 minutes.
  • Transfer to a serving bowl and top with the caramelized onions and roasted chickpeas.

Spicy Chickpeas

  • Preheat the oven to 400° F. 
  • Heat the oil in a large ovenproof saute pan over high heat until it begins to shimmer. Add the chickpeas and season with salt, pepper, paprika and ground coriander. Stir to make sure 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 crisp, about 20 minutes.
  • Remove from the oven, add more salt if desired. Serve hot or at room temperature.