{"id":6346,"date":"2021-01-15T08:28:56","date_gmt":"2021-01-15T08:28:56","guid":{"rendered":"https:\/\/sinolin.co\/?p=6346"},"modified":"2021-01-15T08:29:06","modified_gmt":"2021-01-15T08:29:06","slug":"kale-taco-salad-with-crispy-roasted-chickpeas-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2021\/01\/15\/kale-taco-salad-with-crispy-roasted-chickpeas-by-dapur-sinolin\/","title":{"rendered":"Kale Taco Salad with Crispy Roasted Chickpeas By Dapur Sinolin"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<p>This vegetarian Kale Taco Salad is loaded with veggie goodness and topped with super flavorful taco-seasoned crispy roasted chickpeas and crispy tortilla strips for delightful texture and crunch!<\/p>\n\n\n\n<p>Ingredients<\/p>\n\n\n\n<ul><li>5 cups chopped curly kale<\/li><li>1\/2-1 tsp olive oil<\/li><li>pinch salt<\/li><li>1 cup black beans (drain\/rinse if canned)<\/li><li>1 cup frozen corn (thawed or steamed)<\/li><li>1 bell pepper (any color)<\/li><li>1 jalape\u00f1o pepper<\/li><li>1\/2-1 cup chopped tomatoes<\/li><li>1\/4-1\/2 cup shredded carrots<\/li><li>1\/4 cup crushed tortilla chips or 1\/2 cup crispy tortilla strips<\/li><li>fresh chopped cilantro to taste<\/li><\/ul>\n\n\n\n<p>CRISPY SEASONED CHICKPEAS<\/p>\n\n\n\n<ul><li>15 oz cooked\/canned chickpeas<\/li><li>1 TBSP avocado oil<\/li><li>1\/4 tsp sea salt<\/li><li>1\/2 tsp ground cumin<\/li><li>1\/4 tsp smoked paprika<\/li><li>1\/4 tsp chili powder<\/li><li>1\/8 tsp cayenne pepper<\/li><li>CILANTRO LIME DRESSING<\/li><li>3 TBSP fresh lime juice<\/li><li>1\/4 cup avocado oil or light olive oil<\/li><li>1 TBSP white wine vinegar<\/li><li>2 tsp honey<\/li><li>1\/2 tsp sea salt<\/li><li>1\/8 tsp black pepper<\/li><li>2 TBSP fresh chopped cilantro<\/li><\/ul>\n\n\n\n<p>HONEY CHIPOTLE DRESSING<\/p>\n\n\n\n<ul><li>3 TBSP red wine vinegar<\/li><li>1.5 TBSP honey<\/li><li>1\/3 cup avocado oil plus a little extra to taste if desired<\/li><li>3\/4 tsp salt<\/li><li>1\/4 tsp pepper<\/li><li>1\/4 tsp dried oregano<\/li><li>1 chipotle pepper in adobo sauce<\/li><li>1 small\/medium clove garlic peeled<\/li><\/ul>\n\n\n\n<p>Instructions<\/p>\n\n\n\n<ol type=\"1\"><li>Pre-heat your oven to 400\u00b0F.<\/li><li>First, let&#8217;s crisp those chickpeas! Drain, rinse, and blot dry with a few paper towels. Toss the chickpeas with 1 TBSP oil and sprinkle with salt. Arrange in an even layer on a baking sheet. Roast on the center rack for 25 minutes until crispy on the outside and tender in the middle. While they&#8217;re still hot from the oven, sprinkle cumin, paprika, chili powder, and cayenne and mix well to coat.<\/li><li>While the chickpeas roast, assemble salad and dressing of choice. This way once the chickpeas are fresh from the oven, the salad is ready to eat. Woot!<\/li><li>There are two tasty dressing options here. For the cilantro lime vinaigrette, combine all the above ingredients in a small mason jar and shake well. To make the chipotle dressing, combine all ingredients in a blender or small food processor and blend\/process until smooth and emulsified.<\/li><li>Wash and dry kale. Remove leaves from stem and finely chop into small pieces. Add to a large bowl and drizzle kale with a teeny bit of olive\/avocado oil and a pinch of salt. Massage with your fingers until kale darkens in color and takes on a velvety texture. This little rubdown turns the kale into a tender and delicious salad green!<\/li><li>Dice tomatoes and bell pepper. Thinly slice or dice jalape\u00f1o, removing the seeds\/stems. Add to kale along with the black beans, corn, and shredded carrots. Feel free to mix and match veggies here. Shake (or whisk) dressing once more and add a few spoonfuls to the salad. Toss to coat.<\/li><li>Add crispy chickpeas, tortilla chips\/strips, and some fresh chopped cilantro if you&#8217;d like! Serve with additional dressing on the side (simply add to taste) and enjoy!<\/li><\/ol>\n","protected":false},"excerpt":{"rendered":"<p>This vegetarian Kale Taco Salad is loaded with veggie goodness and topped with super flavorful taco-seasoned crispy roasted chickpeas and crispy tortilla strips for delightful texture and crunch! Ingredients 5 cups chopped curly kale 1\/2-1 tsp olive oil pinch salt 1 cup black beans (drain\/rinse [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":6341,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[15,116],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/6346"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=6346"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/6346\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/6341"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=6346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=6346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=6346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}