Kale Salad with Persimmons, Crispy Chickpeas and Fried Shallots
We dreamed up a totally new way to eat our favorite dark leafy green. Presenting, kale salad with persimmons, crispy chickpeas and fried shallots: totally satisfying and wholesome (not to mention...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.purewow.com.
Ingredients
- One 15-ounce can chickpeas, drained well and patted dry
- 5 tablespoons extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper
- ⅓ cup vegetable oil
- 2 large shallots, thinly sliced
- 1 tablespoon Dijon mustard
- 3 tablespoons lemon juice
- 6 cups roughly torn lacinato kale leaves
- 2 persimmons, peeled and thinly sliced
- ½ cup dried apricots, diced
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