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About the Recipe: This salad couldn’t be easier to make. Combine the dressing ingredients and pour over the chickpeas and cucumbers to marinade. For serving, combine with the sliced fresh kale and some roasted sunflower seeds. The curry dressing softens and seasons the kale.
Recipe by: Kim Kushner, The Modern Table, original recipe on p. 74.
Cook’s Note: I used only 1 Persian cucumber and added the red onions to the recipe for extra color and flavor. I prepared four servings and chilled the remaining ingredients, which I mixed for a salad the next day.
Marinade: In a small bowl, whisk together olive oil, vinegar, mustard, honey, curry powder, salt, and pepper. Pour dressing over the cucumbers and chickpeas. Set aside at room temperature to marinate for at least 10 minutes and up to 6 hours.
To Serve 4: Pour half of the marinated cucumber and chickpeas over half of the kale, add 1 Tablespoon sunflower seeds, and toss well to combine. Place on large serving dish.
To Serve 8: Place all the marinated cucumbers and chickpeas over all of the kale. Add 2 Tablespoons sunflower seeds; toss well to combine. Place on two serving dishes or one very large platter.
Serve immediately.
pdf for Copy of Recipe – Kale and Chickpea Salad with Crunchy Curry Dressing
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