Prep time: 20 minutes
Cook time: 40 minutes
Yield: 4 servings

Ingredients:

  • 1-15 oz. can chickpeas, drained well and patted dry
  • 5 Tb. extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/3 cup vegetable oil
  • 2 large shallots, thinly sliced
  • 1 Tb. Dijon mustard
  • 3 Tb. lemon juice
  • 6 cups kale leaves, roughly torn 
  • 2 persimmons, peeled and thinly sliced
  • 1/2 cup dried apricots, diced

Directions:

  • 1

    Start by heating your oven to 400°F and placing parchment paper on a baking sheet.

  • 2

    Lay out the chickpeas on the sheet, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Gently mix to ensure they're well coated.

  • 3

    Roast the chickpeas in the oven until they turn golden brown and crispy, which should take about 40 to 45 minutes.

  • 4

    In the meantime, warm the vegetable oil in a small frying pan over medium heat. Fry the shallots until they are golden and crunchy, roughly 3 minutes.

  • 5

    Take the shallots out of the oil and let them drain on paper towels. Season them with salt and pepper.

  • 6

    For the dressing, combine Dijon mustard and lemon juice in a small bowl. Gradually pour in the remaining 3 tablespoons of olive oil while continuously whisking. Season the dressing with salt and pepper to taste.

  • 7

    Toss the kale with the prepared dressing in a large bowl. Place it on a serving dish, then garnish with persimmons, apricots, roasted chickpeas and crispy shallots.