Kale Salad with Roasted Chickpeas


  • 1/2 cup mayonnaise
  • 1-2 TBS water
  • 1 1/2 TBS fresh lemon juice
  • 1 clove garlic minced or slivered
  • 1/2 tsp Dijon mustard
  • 1 tsp anchovy paste
  • 1/4 tsp lemon zest (zest from about 1/2 of a lemon)
  • 1 large bunch Tuscan (Lacinato) kale
  • 1 can chickpeas rinsed, drained and dried on paper towels
  • 1 TB olive oil
  • 1/4 - 1/2 tsp hot smoked paprika*

Combine all ingredients for salad dressing and refrigerate. There will be enough dressing left for more salads.

Preheat oven to 450°. Once oven is heated, place the 1 TB olive oil in a cast iron skillet, heat and add chickpeas and hot smoked paprika. Toss over medium high heat until completely coated. Roast in oven for 20 minutes.

Wash and dry kale, remove stems and thinly sliver leaves. Place kale in large bowl, sprinkle with a tiny bit of sea salt and gently massage leaves for a couple of minutes. Add salad dressing just to coat. Add chickpeas and if needed, a bit more salad dressing, again just to coat all ingredients. Serve immediately.

*Heat may vary by brand, so perhaps start with 1/4 tsp of hot smoked paprika the first time. This ingredient is crucial to the overall taste of the dish.