Way back when kale was just on the rise as a “superfood”, my cousin brought a rendition of this kale salad to Thanksgiving dinner. I spent hours and hours making the turkey and all the classic Thanksgiving sides and when it came time for seconds, all I wanted was the kale salad. Yes, I know - absolutely preposterous. Who in their right mind would actively choose a salad over a bubbly casserole dish filled with homemade mac and cheese? Not me, ok yes me, but only because it was that incredible - toasty spiced chickpeas, soft massaged kale, a salty punch from the capers, a glorious sense of umami from the parmesan - all tossed in a sweet and tangy vinaigrette.

My cousin forwarded me an email that someone forwarded her with a list of ingredients to replicate a kale salad someone once ate at a restaurant - unfortunately for me she also eyeballed things and couldn’t give me an exact recipe. Over the years, through much trial and error (can I just say, recreating a recipe from pure nostalgia is not easy), I managed to nail the exact measurements and have dubbed it ‘the best kale salad’ and I make it all too often.

INGREDIENTS

1 (14oz) can chickpeas, rinsed, drained, and dried

1 tablespoon olive oil

½ teaspoon paprika

¼ teaspoon garlic powder

½ teaspoon kosher salt, or to taste

Freshly ground black pepper

2 tablespoons capers, rinsed

10-12 ounces of chopped kale

2 ounces parmesan, shredded

FOR THE DRESSING:

¼ cup olive oil

½ lemon, juiced

1 ½ tsp red wine vinegar

1 ½ tsp maple syrup

1 ½ tsp dijon mustard

¼ tsp kosher salt, or to taste

Freshly cracked black pepper

METHOD

Preheat the oven to 425F.
To a medium sized bowl, add the chickpeas, olive oil, paprika, garlic powder, salt, and pepper and toss to coat.
Arrange the chickpeas on a lined baking sheet and bake for 15 minutes.
In the meantime, prepare the dressing. Add the dressing ingredients to a jar and shake vigorously to emulsify.
Pour ⅔ of the dressing onto the chopped kale, and massage the kale using your fingers. This will help break down any tough fibers, and ensure tender kale.
After 15 minutes in the oven, remove the baking sheet from the oven and sprinkle over the rinsed capers. Return to the oven for 10 minutes.
Add the chickpeas and capers to the massaged kale, add the shredded parmesan, toss, and enjoy.

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FAQ:

What can I use instead of red wine vinegar?

I recommend using red wine vinegar, but in a pinch, apple cider vinegar or more lemon juice will work!

I hate capers, what can I use instead?

Why?! Just leave them out!

I hate chickpeas, what can I use instead?

Substitute them with a hearty vegetable, like squash or cauliflower. It won't be as perfect but it'll be pretty damn good.

Are the chickpeas meant to be crispy?

Nope! But if you prefer that, keep the chickpeas in for 25-30 minutes before adding the capers to crisp them up!

The Best Kale Salad