Mustard-Marinated Kale Salad with Caramelized Onions and Spicy Chickpeas
Mustard-Marinated Kale Salad with Caramelized Onions and Spicy Chickpeas packs a punch of flavor in every bite! Sure to become one of your favorite vegan recipes, vegetarian recipes or just plain good-for-you recipes.
Course Salad
Cuisine American
Prep Time 20minutes
Cook Time 50minutes
Total Time 1hour10minutes
Servings 6
Calories 185kcal
Author Liz - Eat Move Make
Ingredients
Caramelized Onions
2tablespoonsolive oil
1 largesweet onionhalved and thinly sliced
1/4cupapple cider vinegar
Kosher salt
Freshly ground black pepper
Kale Salad
1/2teaspoonsyellow mustard seeds
3tablespoonsapple cider vinegar
2teaspoonsDijon mustard
Kosher salt
Freshly ground black pepper
3tablespoonsextra-virgin olive oil
6ouncescurly kalestemmed, leaves finely shredded
1cuproasted chickpeasseasoned with paprika and ground coriander
Spicy Chickpeas
2tablespoonscanola or olive oil
2 15.5-ounce canschickpeasdrained, rinsed well, and drained well again on paper towels
Kosher salt
Freshly ground black pepper
1/2tablespoon paprika
1/2tablespoon ground coriander
Instructions
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.