Thursday, May 11, 2017

{soups-salads-and-salad-dressings} Kale Salad with Crispy Chickpeas Recipe


Hubby has an appointment with the VA today.  Yes, I know he’s 84, but he’s always been healthier than me.  He played all sports in HS and has played golf for 72 years.  He has been so terribly tired and weak the last month or 6 weeks, we just can’t figure out what’s wrong with him.  His primary care Dr. has taken blood, run all kinds of tests, but no answers yet.  I’m beginning to think he has Chronic Fatigue Syndrome.  I printed off a paper about it from the Mayo clinic and he’s taking it with him to the VA Doc today.  While he’s there, I’m going in to work, then when he gets back, I’ll take off for the Farmer’s Market, errands and Physical Therapy.  You all have a good Thursday.  See you tomorrow.


Kale Salad with Crispy Chickpeas Recipe

We adore salads with a million toppings. Bring on the olives, avocado, croutons and goat cheese medallions. But sometimes we’re in the mood for a simple salad that’s packed with protein but still feels light. And on those days, kale salad with crispy chickpeas is absolute perfection.





One 28-ounce can chickpeas, drained

2 tablespoons extra-virgin olive oil

Zest of 1 lemon

1 teaspoon smoked paprika

Salt and freshly ground black pepper


4 anchovies

1 garlic clove, smashed

1/2 teaspoon salt

1 tablespoon Dijon mustard

Juice of 1 lemon

1/2 cup extra-virgin olive oil

1/2 teaspoon freshly ground black pepper



1 large bunch Lacinato kale, shredded (doubt if the type matters)

1/3 cup Parmesan cheese



1. MAKE THE CHICKPEAS: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, toss the chickpeas with the olive oil, lemon zest and paprika to combine. Season with salt and pepper.

2. Spread the chickpeas in an even layer on the prepared baking sheet and roast until very crisp, 40 to 45 minutes. Stir the chickpeas once or twice during cooking. Let cool to room temperature.

3. MAKE THE DRESSING: In a medium bowl, mash the anchovies, garlic and salt together to combine. Stir in the mustard and lemon juice; mix well.

4, Add the olive oil gradually and whisk well to combine. Season with pepper.

5. ASSEMBLE THE SALAD: In a large bowl, toss the kale with the dressing. Top with the cooled chickpeas. Shave the Parmesan with a vegetable peeler to make large curls. Serve immediately.


As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.


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