- 1 15-ounce can of chickpeas, drained and rinsed
- 2 tbsp Ras el Hanout spice blend (Or curry, berbere, or other spice blend you love)
- 1 tsp salt
- 2 tbsp olive oil
- 1 pound of carrots
- 2 heads of kale
- 2 limes
- 1/2 red onion
- 4 oz crumbled goat cheese
- 1 tbsp miso paste
- 1 tbsp tahini
- Juice from the above limes
- 1 tbsp champagne vinegar (or other white vinegar)
- 1/4 cup olive oil
- 2 cloves of garlic, minced
Preheat the oven to 375 degrees F. Coat the chickpeas in the spice mixture, salt, and the olive oil. Stir them around to make sure they're all covered and spread them on a baking sheet. Place them in an oven and set a timer for thirty minutes.
Holding a carrot flat against the cutting board, use a vegetable peeler to shave the carrots.
Wash and dry the kale leaves. You want to get as much water off of the leaves to ensure the salad dressing will stick to them. Loosely tear the leaves and put them in a large bowl.
Zest the limes into the bowl.
Cut the onion into small pieces (small dice) or thin slices and put it in the bowl as well.
Assemble all of the salad dressing ingredients into a small food processor or container with an immersion blender. Blend it and season to taste. I like my vinaigrettes to have a lot of coarse ground black pepper and not as much salt. You may need to add in more acid or more miso; taste and make any changes necessary. Toss the salad in the dressing and crumble on the goat cheese. Top with the crispy chickpeas and dig in!