Moroccan Kale & Chickpea Salad
This hearty salad pairs beautifully with wintry soups and stews and crusty garlic bread. But it could easily serve as a light dinner all on its own. If you’re looking to bulk it up, toss in a half-cup of dried wheat berries, farro, quinoa, or wild rice, or serve with a fried egg on top.
Yield: All recipes serve 2 people
Chef Notes: All harissa pastes are not created equal! For best results, avoid any paste labelled “mild” — the final flavor will be underwhelming. If you are spice-averse, simply use a little less of a standard (aka spicy) harissa paste.
Components
Roasted Sweet Potato
Buttermilk–Harissa Dressing
Kale
Chickpeas
Pickled Red Onions
Mise
Make the Pickled Red Onions
Thinly slice red onions and place in a bowl
Add water, vinegar, sugar, salt, and spices to a pot. Heat until brine is simmering and salt and sugar have dissolved
Pour the hot brine over the onions, then set a plate directly on top of the onions to keep them submerged
Once cool, pour the onions and brine into a jar and keep in the fridge
Roast the Sweet Potato
Cube sweet potato, toss with a drizzle of olive oil and a sprinkle of salt, and place on baking sheet
Roast in 400˚F oven for TK minutes
Remove from oven and set aside to cool
Make the Buttermilk–Harissa Dressing
Stir together sour cream, buttermilk, harissa paste, chives, and parsley. Taste dressing and add salt, pepper, and additional harissa paste to taste.
Finish
Make the Salad
With very clean hands, massage the sliced or torn kale to its soften fibers. Add dressing and a pinch of salt, and toss to combine. Add roasted sweet potato and chickpeas, and toss again. Taste to adjust seasonings. Garnish with pickled red onions and serve.