Kale and roasted chickpeas topped with a sweet and spicy Italian Vinaigrette.
|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|
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.
Pour in vinegar and mix well on medium speed. Slowly pour in vegetable oil and mix until thoroughly combined. Reserve cold.
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.
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.