Roasted-chickpea and kale salad with sun-dried tomato vinaigrette🥗

Ingredients

Salad

• 1 (28-ounce) can chickpeas, rinsed and drained

• 1 tablespoon olive oil (for the chickpeas)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon paprika

• Kosher salt and black pepper

• 1 small bunch curly kale, trimmed and thinly sliced (about 1 quart)

• 1 tablespoon olive oil (for the kale)

• 1/2 cup pine nuts

• 1 cup fresh cilantro leaves, roughly chopped

• 1 cup fresh mint leaves, roughly chopped

Vinaigrette

• 1/2 cup sun-dried tomatoes, thinly sliced

• 4 scallions, white and light green parts, thinly sliced

• 1 medium clove garlic, grated

• 2 tablespoons lemon juice and 1 teaspoon zest (from 1 lemon), plus more juice to taste

• 1/2 teaspoon hot sauce, such as Frank's

• 2 teaspoons sherry or red wine vinegar

• 3 tablespoons olive oil

Recipe

1. Heat the oven to 350°F with racks in the upper and lower-middle positions. Dry the chickpeas well by rolling them on a paper-towel-lined baking sheet, then toss in a bowl with 1 tablespoon oil, the cumin, paprika, salt and pepper. Spread on a foil-lined baking sheet and roast on the upper rack, shaking occasionally, for about 1 hour until dense and nutty

2. While they roast, massage the kale with 1 tablespoon oil, salt and pepper and set aside

3. Toast the pine nuts in a skillet on the lower rack, stirring occasionally, until deep golden brown, about 15 minutes

4. Mix the vinaigrette ingredients in a medium bowl with a fork and season with salt and pepper

5. Toss the cooled chickpeas with the kale, pine nuts, vinaigrette, cilantro and mint. Adjust the salt, pepper and lemon juice