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Roasted-Chickpea and Kale Salad with Sun-Dried Tomato Vinaigrette
Ingredients
  • 1 ( 28- ounce) can chickpeas, rinsed and drained
  • 5 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • Kosher salt and freshly ground black pepper
  • 1 small bunch curly kale, trimmed and thinly sliced (about 1 quart of greens)
  • ½ cup pine nuts
  • ½ cup sun-dried tomatoes, thinly sliced
  • 4 scallions, white and light green parts only, thinly sliced
  • 1 medium clove garlic, grated (about 1 teaspoon)
  • 2 tablespoons juice and 1 teaspoon zest from 1 lemon, plus more juice as desired
  • ½ teaspoon hot sauce, such as Frank's
  • 2 teaspoons sherry or red wine vinegar
  • 1 cup fresh cilantro leaves, roughly chopped
  • 1 cup fresh mint leaves, roughly chopped
Steps
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