Kale Salad with Crispy Coconut Chickpeas

This is a hearty and healthy salad that fills me up and satisfies so many cravings. I adapted this spin based heavily on this recipe from Half Baked Harvest blog where it's called The Mean Green Detox salad. I merely changed a few things for my taste, and after burning the chickpeas a couple of times changed the portions a little bit. Also, this to me makes two BIG main meal salads. I also often change up the types of kale I use based on what looks good at the farmer's market or the grocery store. I have used red kale, dino (lacianto) kale, curly kale, tuscan kale and red russian.                                       

Kale Salad with Crispy Coconut Chickpeas And Creamy Tahini Dressing 

Salad:

• One can chickpeas drained and rinsed
• 1/2 cup unsweetened coconut flakes
• 2 tablespoons low sodium soy sauce
• 1 tablespoon sesame oil
• 1/4 teaspoon cayenne pepper (If I am in a spicy mood I use a little more) 
• 4 cups of kale, roughly chopped or torn into bite sized pieces
• 1 cup fresh broccoli, chopped 
• 1/2 cup shredded purple cabbage (I buy the bagged kind) 
• 1/2 cup fresh parsley chopped
• 1/2 of one grapefruit (I like it sweeter so I use Ruby Red), segmented
• 1 avocado sliced

Dressing

• 2 tablespoons tahini
• 2 tablespoons olive oil
• 1 tablespoon low sodium soy sauce
• 1/4 teaspoon sesame oil
• 1 lemon, use both zest and juice
• 2 small cloves garlic (or one big one)
• 1 tablespoon fresh ginger grated 
• 1 teaspoon rice wine vinegar
• salt and pepper to taste

1. For the dressing either combine all in a blender (or magic bullet) until smooth or whisk together in a bowl. If you aren't using a blender make sure your ginger and garlic are finely grated. It will be thick, and there are times when we add a little more lemon juice and soy sauce to thin out. 
2. To make the chickpeas: Preheat oven to 425.  Dry well after rinsing. Toss chickpeas with soy sauce, sesame oil, and cayenne. Spread out on a baking sheet. Toss with coconut until its all coated. Roast in oven for 15-20 minutes. Tossing and turning over halfway through. Keep a close eye on these. The coconut sometimes still burns. I just use a slotted spoon when I serve to shake off the burnt stuff. 
3. In a big bowl, toss the kale with a teaspoon of oil and a big pinch of coarse salt. Use your hands to toss the kale until it's coated with oil. This helps soften the kale.
4. Add the cabbage, parsley, and broccoli to the kale. Add half the dressing and toss well. If this is enough dressing for you, good. I always add a little more later. 
5. Add the grapefruit and avocado and more dressing if you want. And toss gently. 
6. Top with chickpeas just before serving. 

**Makes 2 servings

**About a 3 on Bryce's dish scale. Big bowl, chickpea bowl, strainers, baking sheet, knife.