Recipes

Kale & Roasted Chickpea Salad with Sweet & Spicy Vinaigrette

Kale and roasted chickpeas topped with a sweet and spicy Italian Vinaigrette.

Recipe Yield: 24
Ingredients
Amount Item
1  bag Foothill Farms® Lido Italian Dressing Mix (#J342)
1  c Granulated sugar
3  c Orange juice
1  qt White distilled vinegar
2 1/2  qts Vegetable oil
1  c Honey (locally-sourced, clover)
2  Tbsp Red pepper flakes
1  Tbsp Ground cumin
3  c Chickpeas, drained & rinsed, patted dry
2  Tbsp Vegetable oil
  Kosher salt, to taste
48  c Stemmed, chopped Kale
1 1/2  c Shredded parmesan cheese
1 1/2  Tbsp Panko breadcrumbs, toasted
Instructions
  1. Pour contents of Lido Italian Mix (8 oz) into a 12-quart mixing bowl of an electric mixer with a wire whip attachment. Add one cup of granulated sugar. Pour in juice and mix well on medium speed.

  2. Pour in vinegar and mix well on medium speed. Slowly pour in vegetable oil and mix until thoroughly combined. Reserve cold.

  3. For roasted chickpeas: Place chickpeas, oil and salt in mixing bowl. Toss to coat. Place on parchment paper-lined sheet pan and bake in 400ºF oven for 20-25 minutes until crispy and golden brown. Remove from oven and cool. Reserve at room temperature.

  4. For 1 salad: Place 2 cups Kale, 1 Tbsp parmesan and 1 Tbsp panko in a mixing bowl. Add 2 Tbsp Sweet & Spicy Vinaigrette. Toss to combine then place on serving plate. Top with 1 Tbsp roasted chickpeas.