* 1, 15oz can chickpeas, drained, rinsed, and pat dry * 1/2 tsp thyme * 1/2 tsp garlic powder
**Squash and Kale Salad**
* 1 lb delicata squash, halved, seeds removed and thinly sliced * 8 stalks lacinato kale, stems removed and thinly sliced * 1/2 small red onion, thinly sliced * Juice of half a lemon * 1 tsp red wine vinegar * 1 tsp maple syrup * 1/4 cup golden raisins * 1/4 cup parsley leaves, minced * 1/4 cup pumpkin seeds
**Caramelized Lemon Dressing**
* 1 large lemon * 1-2 cloves of garlic, crushed * 1 tsp Dijon mustard * 1 tbsp red wine vinegar * 1-2 tbsp maple syrup * 3 tbsp extra virgin olive oil * 1/4 cup parsley leaves
###Instructions
1. **Caramelize the lemon**: Preheat oven to 425°F and line two baking trays with parchment. Heat a small greased pan over medium-low. Zest the lemon into a blender cup, then cut in half. Place halves cut-side down in the pan and cook 5 mins, until caramelized. Cool, then juice into the blender cup.
1. **Blend the dressing**: Add garlic, mustard, vinegar, syrup, oil, and ½ tsp salt. Blend until creamy. Pulse in parsley. Adjust seasoning to taste.
1. **Prep the kale**: Massage kale with 1-2 spoonfuls of dressing and a pinch of salt until softened. Set aside.
1. **Pickle the onions**: In a small bowl, massage onion with lemon, vinegar, syrup, parsley, and salt. Stir in raisins and set aside.
1. **Make the chickpea crispies**: Mash chickpeas with a fork, spread on a baking tray, and toss with thyme and 1 tbsp oil. Bake 15 mins. Stir in garlic powder, salt, and 1 tsp oil, then bake another 10 mins, stirring every 5 minutes until crisp. Cool completely.
1. **Roast the squash**: On the second tray, toss squash with oil, salt, and pepper. Roast on the bottom rack for 15 mins, until golden. Sprinkle with salt.
1. **Toss together on the tray**: On the tray, toss roasted squash with kale, pickled onions, and pumpkin seeds. Divide into bowls, top with crispy chickpeas, and drizzle with more dressing.
4 Comments
###Ingredients
* Avocado oil, as needed
* Kosher salt, as needed
**Chickpea Crispies**
* 1, 15oz can chickpeas, drained, rinsed, and pat dry
* 1/2 tsp thyme
* 1/2 tsp garlic powder
**Squash and Kale Salad**
* 1 lb delicata squash, halved, seeds removed and thinly sliced
* 8 stalks lacinato kale, stems removed and thinly sliced
* 1/2 small red onion, thinly sliced
* Juice of half a lemon
* 1 tsp red wine vinegar
* 1 tsp maple syrup
* 1/4 cup golden raisins
* 1/4 cup parsley leaves, minced
* 1/4 cup pumpkin seeds
**Caramelized Lemon Dressing**
* 1 large lemon
* 1-2 cloves of garlic, crushed
* 1 tsp Dijon mustard
* 1 tbsp red wine vinegar
* 1-2 tbsp maple syrup
* 3 tbsp extra virgin olive oil
* 1/4 cup parsley leaves
###Instructions
1. **Caramelize the lemon**: Preheat oven to 425°F and line two baking trays with parchment. Heat a small greased pan over medium-low. Zest the lemon into a blender cup, then cut in half. Place halves cut-side down in the pan and cook 5 mins, until caramelized. Cool, then juice into the blender cup.
1. **Blend the dressing**: Add garlic, mustard, vinegar, syrup, oil, and ½ tsp salt. Blend until creamy. Pulse in parsley. Adjust seasoning to taste.
1. **Prep the kale**: Massage kale with 1-2 spoonfuls of dressing and a pinch of salt until softened. Set aside.
1. **Pickle the onions**: In a small bowl, massage onion with lemon, vinegar, syrup, parsley, and salt. Stir in raisins and set aside.
1. **Make the chickpea crispies**: Mash chickpeas with a fork, spread on a baking tray, and toss with thyme and 1 tbsp oil. Bake 15 mins. Stir in garlic powder, salt, and 1 tsp oil, then bake another 10 mins, stirring every 5 minutes until crisp. Cool completely.
1. **Roast the squash**: On the second tray, toss squash with oil, salt, and pepper. Roast on the bottom rack for 15 mins, until golden. Sprinkle with salt.
1. **Toss together on the tray**: On the tray, toss roasted squash with kale, pickled onions, and pumpkin seeds. Divide into bowls, top with crispy chickpeas, and drizzle with more dressing.
[Source](https://www.instagram.com/reel/DPC2JpmjOoc/)
This looks exceptionally delicious. Thanks for sharing!
Every time I’ve made one of yours it’s been good. This certainly looks like no exception.
Holy moly that salt 😵