“Bring the Crunch” Salad Bowl
“Bring the Crunch” Salad Bowl
It’s up to you...this “Bring the Crunch” Salad Bowl can be a side dish or steal the show as a complete meal. The creamy and lemony hummus dressing complements this salad. Need a salad that’s done in a snap? We suggest making the crunchy chickpeas ahead of time.
COOK TIME | 30 mins
Wine Pairing: Rosé
Ingredient List
1 cup canned chickpeas, drained, rinsed, and dried between paper towels
2 lemons, juiced
Zest of ½ a lemon
1 tbsp olive oil
⅓ cup store-bought or homemade hummus
3 cups baby kale
1 lbs thin asparagus, cut in 2” long pieces
1 cup shelled peas
¾ cup bean sprouts, washed and dried
¼ tsp cumin
½ tsp smoked paprika
½ tsp each kosher salt and pepper
Directions
Step 1 — For the crunchy chickpea topping: heat oven to 400°F. Place chickpeas in a quart size zip lock bag or jar with a lid and add olive oil, paprika, cumin, salt, and pepper and shake until well coated. Spread out the chickpeas on a parchment paper-lined cookie sheet and roast for 30-35 minutes. Turn the oven off and let garbanzos cool completely in the oven. (This step can be done ahead, days in advance even. Store the chickpeas in an airtight container.)
Step 2 — While garbanzos cool, steam or blanch asparagus and peas until just tender-crisp. Remove from heat and submerge in ice water to halt the cooking process. Remove and place on paper towels to dry.
Step 3 — For the dressing, mix hummus with lemon juice and enough hot water to thin to a dressing consistency. Reserve 2 tablespoons dressing then toss asparagus and peas in dressing to coat.
Step 4 — On a large platter, place kale. Top with asparagus/pea mixture. Sprinkle bean sprouts on top of that and then sprinkle crunchy garbanzos. Drizzle remaining 2 tablespoons hummus dressing over the top of it all in a zigzag pattern.