seriously. i’ve always loved chickpeas, but my life was changed forever when i had my first fried one. they’re crispy and crunchy and nutty and ridiculously delicious. i eat them mostly in salads, but the leftovers make a really addicting snack.
you will need…
roasted red peppers
before building the salad you have to prepare the chickpeas. drain, rinse and dry a can of chickpeas. heat 1-2T olive oil in a pan on medium-high heat. get a splatter screen or similar device ready, because cooked/canned chickpeas will spit up no matter how much you dry them. now pour the chickpeas in the pan, sprinkle 1-2t salt over them, toss to coat, and cover the pan with the screen. fry until they’re crispy and golden mmmmmmmmm. if they’re oily, soak up the excess on some paper towels before adding to the salad.
now just put all the salad bits together. rip up the kale, slice the roasted red pepper, and toss in a bowl with the chickpeas, sunflower seeds and your balsamic vinaigrette of choice. i really like the dry packet of good seasons zesty italian dressing prepared with balsamic instead of red wine vinegar.