SERVES 8
INGREDIENTS
For spiced garbanzo beans:
– 2 cans low-sodium garbanzo beans, drained and rinsed
– 1 tablespoon salt 1 tablespoon smoked paprika
– ½ teaspoon chili powder ¼ teaspoon cayenne
For salad:
– 2 pounds kale, stems removed and thinly sliced
– 1 head red cabbage, cored and shredded
– 2 cups shredded carrot
For dressing:
– 1 tablespoon minced garlic
– 1 tablespoon fresh ginger, grated and squeezed for juice (pulp discarded)
– 1 tablespoon Dijon mustard
– ½ cup orange juice
– 1 cup olive oil
– 1 teaspoon salt
– ½ teaspoon fresh ground pepper
– 4 navel oranges, peeled and sectioned
PREPARATION
Preheat oven to 400 degrees.
– Line a baking sheet with parchment paper or lightly oil.
– Combine garbanzo beans with salt, paprika, chili powder and cayenne and toss to combine evenly.
– Spread garbanzo beans on the prepared sheet tray and bake for 45 minutes, until they are lightly browned. Cool completely.
– While the garbanzos are baking, prepare your vegetables.
– In a large bowl, toss the kale, red cabbage and carrots until evenly combined.
Make the dressing:
– Combine the garlic, ginger, mustard and orange juice in a bowl.
– Slowly whisk in the olive oil.
– Add salt and pepper, to taste.
– Pour the dressing over the kale and toss well.
– Garnish the salad with orange sections and spiced garbanzo beans.