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Warm Squash Salad with Kale, Pomegrenate and Crispy Chickpeas 2018-12-06 https://www.metro.ca/userfiles/image/recipes/salade-tiede-courge-chou-frise-grenade-pois-chiches-croustillants-10991.jpg PT15M PT30M PT45M

Pre-heat the oven to 400° F.Spread the chickpeas on a clean cloth and gently pat them dry. Transfer the chickpeas to a bowl and add the olive oil, lemon juice, soy sauce, and spices. Spread them on a baking sheet lined with parchment paper. Cook in the oven for 30 minutes while stirring every 10 minutes. Set aside.Put the squash cubes in a bowl. Add a bit of olive oil and a pinch of salt. Mix thoroughly and spread them out on a baking sheet lined with parchment paper. Bake in the oven for 30 minutes. Stir halfway through. Set aside and let cool.Remove the kale leaves from the stems. Roughly chop and place in a salad bowl. Add a large pinch of salt and massage with your hands until the kale starts to soften (about one minute). Set aside.For the dressing, mix all the ingredients with a whisk or a fork.Assembly: mix the kale, warm squash cubes, pomegranate arils, crispy chickpeas, and dressing. Serve immediately.Note: the salad can be kept 2-3 days in the fridge. It is preferable to store the chickpeas in a separate airtight container. Only add them when it’s time to serve, just like croutons. Source: Caroline Huard-Looumie

6-8

4 10 5 2

crispy chickpeas 398 ml chickpeas organic Irresistible, drained 1 tablespoon (15 ml) olive oil 1 tablespoon (15 ml) lemon juice 1 tablespoon (15 ml) soy sauce or tamari 1 teaspoon (5 ml) paprika pepper or chili, to taste Dressing 1/4 cup (60 ml) tahini (sesame butter) 1/4 cup (60 ml) lemon juice (the juice of 1 lemon) 1 tablespoon (15 ml) soy sauce or tamari 1 teaspoon (5 ml) maple syrup 1/2 teaspoon (2,5 ml) pepper Salad 1 bunch kale + a pinch of salt 1 small butternut squash peeled, seeds removed and diced olive oil and salt for cooking the squash 1/4 cup (60 ml) pomegranate arils

Warm Squash Salad with Kale, Pomegrenate and Crispy Chickpeas

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6-8

Accompaniments

0:15

Preparation

0:30

COOKING

0:45

TOTAL TIME

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Ingredients

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crispy chickpeas

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398 ml

chickpeas organic Irresistible, drained

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1 tablespoon
(15 ml)
olive oil

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1 tablespoon
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lemon juice

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454 g PRODUCT OF MEXICO

1 tablespoon
(15 ml)
soy sauce or tamari

1 teaspoon
(5 ml)
paprika

pepper or chili, to taste

Dressing

1/4 cup
(60 ml)
tahini (sesame butter)

1/4 cup
(60 ml)
lemon juice (the juice of 1 lemon)

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1 tablespoon
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1 teaspoon
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maple syrup

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1/2 teaspoon
(2,5 ml)
pepper

Salad

1

bunch kale + a pinch of salt

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1 small

butternut squash peeled, seeds removed and diced

olive oil and salt for cooking the squash

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1/4 cup
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pomegranate arils

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Preparation

Pre-heat the oven to 400° F.

Spread the chickpeas on a clean cloth and gently pat them dry. Transfer the chickpeas to a bowl and add the olive oil, lemon juice, soy sauce, and spices. Spread them on a baking sheet lined with parchment paper. Cook in the oven for 30 minutes while stirring every 10 minutes. Set aside.

Put the squash cubes in a bowl. Add a bit of olive oil and a pinch of salt. Mix thoroughly and spread them out on a baking sheet lined with parchment paper. Bake in the oven for 30 minutes. Stir halfway through. Set aside and let cool.

Remove the kale leaves from the stems. Roughly chop and place in a salad bowl. Add a large pinch of salt and massage with your hands until the kale starts to soften (about one minute). Set aside.

For the dressing, mix all the ingredients with a whisk or a fork.

Assembly: mix the kale, warm squash cubes, pomegranate arils, crispy chickpeas, and dressing. Serve immediately.

Note: the salad can be kept 2-3 days in the fridge. It is preferable to store the chickpeas in a separate airtight container. Only add them when it’s time to serve, just like croutons. Source: Caroline Huard-Looumie

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