Kale, feta and crispy chickpea salad - George Eats

Name: Kale, feta and crispy chickpea salad - George Eats
Ingredients: 1 x 400g can of chickpeas (drained and rinsed); 20ml (1 tablespoon)* vegetable or olive oil; 2-3 teaspoons smoked paprika; 2-3 teaspoons tajin (see notes); 60ml (3 tablespoons)* garlic infused oil; 30-40ml ( 1 1/2 -2 tablespoons) lemon juice; 1 tablespoon* hot honey (regular honey or maple syrup); 1 tablespoon* Dijon mustard; Seasoning (to taste); 1 bunch flat leaf parsley (washed and finely chopped); 150 g Tuscan kale (weighed after de-stemming (1 large bunch)); 180-200 g firm feta (crumbled); 1/2 cup walnuts; 1/2 cup pitted olives (any sort, but make sure they’re not marinated in garlic); 1/4-1/3 cup raisins (if you’re not fructose intolerant, add as many as you like); Finely grated or blended parmesan (to your tastes, to finish (optional))

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Kale, feta and crispy chickpea salad with cucumber, olives and raisins, finished with a zingy dressing. Easy and delicious when made ahead.

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Ingredients

1 x 400g can of chickpeas (drained and rinsed)
20ml (1 tablespoon)* vegetable or olive oil
2-3 teaspoons smoked paprika
2-3 teaspoons tajin (see notes)
60ml (3 tablespoons)* garlic infused oil
30-40ml ( 1 1/2 -2 tablespoons) lemon juice
1 tablespoon* hot honey (regular honey or maple syrup)
1 tablespoon* Dijon mustard
Seasoning (to taste)
1 bunch flat leaf parsley (washed and finely chopped)
150 g Tuscan kale (weighed after de-stemming (1 large bunch))
180-200 g firm feta (crumbled)
1/2 cup walnuts
1/2 cup pitted olives (any sort, but make sure they’re not marinated in garlic)
1/4-1/3 cup raisins (if you’re not fructose intolerant, add as many as you like)
Finely grated or blended parmesan (to your tastes, to finish (optional))