Chelsea Kyle. Prop styling by Amy Elise Wilson for Laird and Good Firm. Meals styling by Pearl Jones for Ashley Klinger & Co.
Makes 2 Servings
- Components
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- 1 15.5-oz. can chickpeas, rinsed, drained, and dried on paper towels
- 1tablespoon olive oil
- Salt and pepper, to style
- 6cups chopped kale
- 1tablespoon olive oil
- 2tablespoons tahini
- 1tablespoon lemon juice
- ⅓cup raisins
- 2ounces Parmesan, shaved
- Instructions
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Warmth air fryer to 400 levels. (Should you’re utilizing an oven: Preheat to 425 levels.)
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In a bowl, toss chickpeas, oil, and a few salt and pepper.
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When air fryer is sizzling, pour in chickpeas and cook dinner at 400 levels for 12 minutes, till chickpeas are crispy and lightweight brown on the surface. (Should you’re utilizing an oven, unfold chickpeas out on a parchment-lined sheet pan and bake for 25–half-hour at 425 levels, till they’re crispy and lightweight brown on the surface.)
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Set chickpeas apart to chill barely.
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Put kale in a big mixing bowl and pour in oil, tahini, and lemon juice.
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Use your arms to therapeutic massage dressing into kale, mixing every little thing collectively within the course of. In a couple of minute, kale will likely be mushy and dressing will likely be blended.
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Toss chickpeas and raisins into kale.
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Prime with Parmesan and serve.
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