This Moroccan kale salad is a mix of shredded carrots, crispy chickpeas, crumbled goat cheese, chopped pistachios, fresh mint and grapefruit cumin vinaigrette.
1–15 ounce can chickpeas, drained and rinsed
1/4 cup olive oil plus 2 teaspoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 large bunch curly kale, stems removed and roughly chopped
1/2 teaspoon ground cumin
1/2 cup grated carrots
2 scallions, thinly sliced
1/4 cup torn mint leaves
1/3 cup crumbled goat cheese
1/3 cup chopped salted roasted pistachios
Preheat the oven to 400 degrees F.
Drain and rinse the chickpeas. Pat them dry with paper towels and remove any loose outer skins. Place the chickpeas on a parchment-lined sheet pan and toss with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake for 20 – 30 minutes until crisp and browned, gently shaking the pan about halfway through cooking.
Place the kale in a large bowl and massage with 1 teaspoon olive oil.
Cut the peel and white pith from the grapefruit. Slice between the membranes removing the segments while collecting the juice in a bowl. Cut the segments into chunks. Whisk the remaining olive oil, salt, pepper and cumin into the juice.
Add the chickpeas, carrots, scallions, mint, goat cheese and pistachios to the kale and toss in the vinaigrette.