Blue Cheese Chickpea Massaged Kale Salad

Updated at: Thu, 17 Aug 2023 12:10:33 GMT

Step 1

Preheat oven to 400 degrees F. Cut sourdough bread into bite-sized, crouton pieces and add to a bowl. Drizzle with olive oil and sprinkle with salt. Toss to coat and spread on baking sheet, sliding them over to one side to make room for the chickepeas.

Step 2

Drain and rinse your chickpeas and add to a bowl. Drizzle chickpeas with hot sauce and toss to coat. Add to sheet pan next to croutons. Place sheet pan into oven and cook for about 20 minutes, or until croutons are crispy.

Step 3

De-stem kale leaves by sliding the leaf off the stem for each one. Then roughly chop the kale leaves and add to a bowl.

Step 4

Sprinkle kale with a couple pinches of salt, the juice of 1 lemon and a drizzle of olive oil. Use both hands to massage the kale for about 3 minutes. You'll know when it's ready if the total volume of kale in your bowl has reduced, if it has become more tender to chew and has less of a bitter flavor.

Step 5

Add a handful of blue cheese to the kale and gently massage it into the kale.

Step 6

Dish it up! Add kale to bowls and top with chickpeas, croutons and more blue cheese.

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