Salads

1. Drain and rinse chickpeas, then transfer to a clean kitchen towel and pat thoroughly dry until no excess water remains; set aside.

2. Place kale in a very large heatproof bowl and set aside. In a small bowl, whisk tahini, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper until smooth. Whisk in water until blended, adding more one splash at a time until dressing is pourable, and set aside.

3. Heat 4 tablespoons oil in a large skillet over medium-high heat until just smoking. Add chickpeas and cook, shaking pan occasionally, until deeply browned in spots, about 10 minutes. Reduce heat to medium, then add cumin seeds and cook, stirring constantly, 30 seconds. Add paprika and cayenne and continue to cook, stirring constantly, about 10 more seconds (be careful that spices don't burn). Remove skillet from heat and use a slotted spoon to transfer chickpeas to a paper towel-lined plate; sprinkle with salt (do not rinse skillet).

4. Add remaining 1 tablespoon oil to skillet, return to heat, and swirl until just smoking, about 30 seconds. Carefully pour hot oil over kale, scraping spices out of skillet, and stir to coat. Add escarole, celery, tahini dressing, and half of herbs and toss gently until thoroughly coated; season with salt and pepper to taste. Transfer to a serving platter and top with chickpeas, lemon zest, and remaining half of herbs just before serving.

Source: Hannaford fresh Magazine, January - February 2020