Kale Salad with Falafel Crisp & White Wine Vinaigrette
- Soaking Time: 12 hr
- Active Time: 20 min
- Total Time: 12 hr 20 min
- Servings: 4
For this salad, shredded kale gets massaged with a bright and tangy vinaigrette and topped with a crunchy falafel crisp. The crisp is made using the same basic concept behind falafel. Soaked dry chickpeas get pulsed in a food processor with fresh herbs and spices but instead of forming them into balls and deep frying, the mixture gets spread out on a sheet pan and baked until golden brown. It makes a great gluten-free, dairy-free alternative to the typical breadcrumb or parmesan cheese topping.
Ingredients
-
Falafel Crisp
- ⅔ cup dry chickpeas, soaked overnight
- ½ cup fresh parsley
- ½ cup cilantro
- 4 green onions, roughly chopped
- 2 cloves garlic, roughly chopped
- ½ tsp cumin
- ¼ tsp coriander
- ½ tsp salt
- 2 tbsp olive oil
-
Dressing
- 2 tbsp white wine vinegar
- 2 tbsp fresh lemon juice
- 2 tbsp olive oil
- ½ tsp yellow mustard
- ¼ tsp of salt
-
Greens
- 1 bunch of kale
Preparation
Bake Falafel Crisp
Preheat the oven to 425°F. Drain the soaked chickpeas and add to a food processor along with parsley, cilantro, green onions, garlic, cumin, coriander, and salt. Pulse until chickpeas are sufficiently broken down. When you grab a handful and squeeze it should roughly stick together.
Transfer mixture to a non-stick or parchment lined sheet pan, drizzle with olive oil, and toss to combine. Make sure your pan is large enough for the mixture to be well spread out. If its too packed together it will just steam and won’t get crispy. Bake for about 15-20 minutes, tossing halfway through, until the bits are golden and crisp.
Mix Dressing & Coat Salad
Meanwhile in a small bowl whisk the vinegar, lemon juice, olive oil, mustard, and salt. Wash the kale and remove stems. Slice thinly and transfer to a large bowl. Add the dressing and massage until tender and well coated. Finish by topping with the falafel crisp.
