Kale-Chickpea Salad

My favorite way to use chickpeas lately is as the crouton factor in a salad. And honestly, my favorite chickpeas are the heimish brand from the refrigerator section of my supermarket. Canned just doesn’t do it for me.

SERVES 4

• 8 oz (225 g) checked kale, stems removed and sliced into ribbons
• 4 oz (110 g) cherry tomatoes, halved
• 2 Tbsp diced red onion
• ¹⁄₂ 15-oz (425-g) can baby corn, sliced
• 1 avocado, cubed
• ³⁄₄ cup prepared chickpeas (see tip)
• prepared lite Caesar dressing

Place the kale in a salad bowl and rub the dressing into it with gloved hands. Top with the remaining ingredients and lightly toss again.

Tip: For bonus points, toss the chickpeas in some Trader Joe’s umami powder, spray with cooking spray, and roast at 375°F (190°C) for about 30 minutes until crispy before adding to your salad.

(Originally featured in Family Table, Issue 697)