Kale Salad with Roasted Jalapeño Dressing

Ingredients

• 1 tbsp oil
• 1 29 oz can (3 cups cooked) chickpeas, drained and rinsed
• 1/4 cup low sodium tamari
• 2 tbsp maple syrup
• 1 tsp liquid smoke
• salt to taste
• 2 jalapeños
• 2 scallions, sliced
• 1/2 cup tahini
• 1/2 cup warm water
• 2 tbsp lemon juice
• 1 tsp salt
• 1 large bunch flat leafed kale
• 1 tsp olive oil
• 1 red bell pepper, diced
• 1 avocado
• pepitas, nuts, or other seeds for garnish (optional)

Instructions

1. 1

   Roast the jalapeños: Turn your oven on broil...: Roast the jalapeños: Turn your oven on broil and place a rack on the highest position. Roast the jalapeñoso on a baking tray under the broiler until the skins are blackened (~7-10 minutes). Turn every 2-3 minutes to roast evenly. Put roasted peppers in a bowl and cover to allow the steam to loosen the skin. Set aside while you prepare the chickpeas.

2. 2

   Heat a large skillet over medium heat. Add...: Heat a large skillet over medium heat. Add the oil and the chickpeas. Sauté for 7-10 minutes, stirring occasionally, or until the chickpeas turn golden.

3. 3

   In a small bowl, mix together the soy...: In a small bowl, mix together the soy sauce, maple syrup, and liquid smoke. Pour the mixture over the chickpeas and cook for an additional 1-3 minutes, stirring, until it has thickened and coats the chickpeas. Taste and add salt if desired. Remove from heat and set aside until ready to assemble the salad.

4. 4

   Peel the burnt skin off the jalapeños, remove...: Peel the burnt skin off the jalapeños, remove seeds, and roughly chop. Add the roasted jalapeños and the rest of the dressing ingredients in a small food processor or blender. Process until relatively smooth. Taste and adjust any seasoning to taste. If necessary, add more water to thin or tahini to thicken.

5. 5

   Wash the kale and remove the stems. Easily...: Wash the kale and remove the stems. Easily do this by pinching the bottom of each stalk between two fingers then pull up, separating the leaves from the stem. Stack the de-stemmed kale leaves and roll them tightly, then slice into ~1/4 inch thick slices before chopping once or twice in the opposite direction to make bite sized pieces.

6. 6

   Add chopped kale to a larage mixing bowl...: Add chopped kale to a larage mixing bowl and drizzle with olive oil and a pinch of salt. Massage the kale with clean hands for a minute or two, until the kale has shrunk in volume and become tender.

7. 7

   Dress the kale to taste, mix in the...: Dress the kale to taste, mix in the chickpeas, red bell pepper, and avocado. Top with pepitas or other nuts/seeds if using. Enjoy!