Curried Chickpea Salad

 
Wake up, stumble out of bed, make some coffee, drink said coffee, then rummage through the fridge for veggies that must be eaten soon. That’s a typical Saturday for me and one that inspired the following recipe. It is surprisingly delicious, different and accidentally vegetarian. This hearty bean salad even satisfied my husband who would rather eat burgers, steak and pizza. Spinach would be a great substitute for the kale; however, I love how the kale holds up to the bold flavors of the dressing. Toss it up and enjoy!

Curried Chickpea Salad

Ingredients for the salad:

• 3 cans chickpeas, rinsed and drained
• 6 cups fresh kale, chopped
• 3 fresh corn, cooked, grilled and sliced off the cob
• ½ red onion, thinly sliced
• 1 cup shredded carrots
• ½ cup sliced almonds, toasted
• 1 clove garlic, crushed
• Pinch of red pepper flakes
• Salt and pepper to taste

Directions: 

1. In a large pot, wilt the kale for five minutes with a pinch of red pepper flakes, salt and one clove of garlic. 
2. Cook the corn directly on the grill, grill pan or stove top to develop a smoky sweetness. 
3. Drain and rinse the chickpeas, thinly slice the red onion, shred the carrots and toss all the veggies together. Salt and pepper to taste. Let the salad sit while you make the dressing.  

For the dressing:

• 2 tablespoon extra-virgin olive oil
• 1 cup mayonnaise
• 1 teaspoon salt
• 1 tablespoon fresh ginger, grated
• ½ tablespoon of fenugreek (FEN-you-greek) seeds
• 1 tablespoon curry
• 2 cardamom pods
• 4 whole cloves
• ½ tablespoon cumin
• ½ teaspoon chili powder
• 2 cloves of garlic, grated
• 1 tablespoon agave nectar
• Zest and Juice of one mandarin orange

Directions:

1. Combine the fenugreek seeds, curry, cardamom, cloves, chili powder and cumin and grind to a course powder. In a dry skillet, lightly toast the spice mixture briefly until an aroma fills the air (about 2 minutes). 
2. Stir the spices with olive oil, mayonnaise, salt, ginger, garlic, agave, mandarin juice and zest until thoroughly combined.
3. Toss the salad with the dressing, cover and refrigerate for at least one hour before eating. Can be eaten cold or at room temperature.