* The Paloma Kale and Chickpea Salad
Eden Organic Garbanzo Beans, 15oz. THUMBNAIL
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$3.59
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Organic Yams, 2lb. Bag THUMBNAIL
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$5.99
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Organic Tuscan/Dino Kale, ea. THUMBNAIL
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$1.99
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Organic Loose Carrots, 1lb. THUMBNAIL
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$2.49
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Organic English Cucumber, ea. THUMBNAIL
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Organic Lemon, ea. THUMBNAIL
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Morton & Bassett Organic Ground Cumin, 0.7oz. THUMBNAIL
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Morton & Bassett Garlic Powder, 2.6oz. THUMBNAIL
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Christopher Ranch Chopped Garlic, 4.25oz THUMBNAIL
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Morton & Bassett Organic Smoked Paprika, 1.1oz. THUMBNAIL
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$5.69
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Morton & Bassett Oregano, 0.6oz. THUMBNAIL
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$8.19
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Morton & Bassett Red Chili Flakes, 1.3oz. THUMBNAIL
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Spectrum Organic Extra Virgin Olive Oil, 8oz. THUMBNAIL
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$8.69
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Once Again Organic Creamy Tahini, 16oz. THUMBNAIL
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$11.99
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Napa Valley Organic White Wine Vinegar, 12.7oz. THUMBNAIL
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Wholesome Organic Pancake Syrup, 20 oz THUMBNAIL
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Alouette Goat Cheese Crumbles, 3.5oz THUMBNAIL
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The Paloma Kale and Chickpea Salad

  • ·         2 cans chickpeas, drained, rinsed, and dried
  • ·         2 cups yams, cubed
  • ·         2 bunches Tuscan/Dino kale, remove stems and cut into ribbons
  • ·         3 TB Olive oil, divided    
  • ·         1 large carrot, peeled and shredded
  • ·         1 English Cucumber, diced
  • ·         lemon
  • ·         2 tsp salt
  • ·         1 tsp pepper
  • ·         2 tsp cumin
  • ·         2 tsp garlic powder or crushed jarred garlic
  • ·         1 tsp smoked paprika
  • ·         1 tsp oregano
  • ·         Pinch of red chili flakes

Dressing:

  • ·         2 TB tahini
  • ·         2 TB olive oil
  • ·         1 TB white wine vinegar
  • ·         ½ TB maple syrup or honey
  • ·         Salt and pepper to taste
  • ·         Crumbled goat cheese, optional

·          

Heat oven to 425.

Place kale in a large bowl with 1 TB of olive oil, pinch of salt, and a squeeze of lemon juice and massage the leaves for 60 seconds. Add carrots and cucumber. Place into refrigerator.

On a cookie sheet lined with parchment paper, add the chickpeas and the yams. Drizzles with 2 TBS olive oil. Mix to coat evenly. Season with salt, pepper, cumin, garlic powder, smoked paprika, oregano, and a pinch of red chili flakes.  Mix again. Bake 15-20 minutes, until crispy and caramelized. Let cool for 15 minutes.

For the dressing, add tahini, olive oil, vinegar, syrup salt, and pepper. Whisk or shake to combine.

Add chickpeas and yams to the kale mixture. Drizzle with dressing. Add crumbled goat cheese. Serves 6.

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