ABC Kitchen's Kale Salad with Crispy Chick Peas

PREP TIME: 5 MINS

COOK TIME: 15 MINS

TOTAL TIME: 20 MINS

INGREDIENTS

4 tablespoons fresh lemon juice and 1 tablespoon zest

1 tablespoon red wine vinegar

1 small clove garlic, minced

1 anchovy filet, finely chopped

1 tablespoon dijon mustard

1 egg yolk

1/4 teaspoon red chili flakes

3/4 cup Parmigiano Reggiano, grated

1/2 cup extra-virgin olive oil (plus one tbs for chick peas)

Sea salt and freshly ground black pepper

1 can organic chick peas rinsed

2 large bunches of lacinato kale sliced into thin ribbons

1/2 cup fresh mint leaves, sliced into thin ribbons

1 serrano chili, thinly sliced

DIRECTIONS

DRESSING:

Blend lemon juice and zest, vinegar, garlic, anchovy, mustard, egg yolk, chili flakes, cheese and oil in blender or food processor until combined

CHICK PEAS:

Drain and rinse chick peas. Transfer to a bowl and lightly dress with olive oil and sea salt. Bake in air fryer at 390 for 12-15 minutes or until crispy (25 minutes in the oven if you don’t have an air fryer), shaking basket 2-3 times.

Dress the kale, toss, throw chick peas on top, eat!