Kale Salad with Tomato Basil Organic Chickpeatos

There’s a certain formula to building a good salad.

First, you need a hint of creaminess — perhaps some avocado, fresh cheese, or hummus. Then there’s the matter of sweetness, acidity, and crunch.

But it doesn’t have to be fussy. Get creative and construct salads based on what you have in your kitchen. If you’re using light, leafy greens as a base, try a delicate dressing like lemon juice and olive oil. If you’re working with a sturdier green like kale, play with bolder flavors. Think balsamic vinegar, garlic, whole grain mustard, or even anchovies. Coated in rich dressings, kale can more than hold its own.

Always finish your dish with something crisp. Here, we created a nut- and gluten-free salad with plenty of healthy crunch. So here’s to showing the crouton how it’s done!

Kale salad with Tomato Basil Chickpeatos, goat cheese, and roasted tomatoes

Serves 2

For the tomatoes:
1 pint grape tomatoes, halved
1 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
3 sprigs thyme
Salt, to taste

1 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 tsp whole grain mustard
1/2 tsp raw honey
Salt, to taste
2 to 3 cups mixed baby kale
2 tbsp goat cheese
6 tbsp (about 3 to 4 ounces) Tomato Basil Organic Chickpeatos, 1/2 purple Onion

Preheat the oven to 300 degrees. Arrange the grape tomatoes skin-side down on a baking sheet. Drizzle with olive oil and balsamic vinegar, and top with thyme and salt. Bake for about an hour or until the tomatoes have slightly dried. Set aside to cool.

In a large bowl, combine the balsamic vinegar, olive oil, whole grain mustard, raw honey, and a pinch of salt. Whisk to combine. Add the baby kale and toss with your hands, making sure every leaf is fully coated. Serve the kale salad with the roasted tomatoes, goat cheese, and Tomato Basil Chickpeatos. Garnish with red onion

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