Kale Salad with Crispy Chickpeas, Fried Shallots, and Persimmons

Ingredients

• One 15-ounce can chickpeas drained and rinsed
• Olive oil- about 8 tbsp divided
• 2 large shallots thinly sliced
• 1 tbsp dijon mustard
• 3 tbsp lemon juice
• 1 tbsp maple syrup
• 6 cups kale leaves rind removed and finely chopped
• 2 persimmons thinly sliced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400F and prepare a baking sheet by lining it with parchment paper.
2. Drain and rinse the chickpeas. Pat them dry. Spread in an even layer on a baking sheet and drizzle with about 1-2 tbsp olive oil. Sprinkle with salt and pepper and toss to coat. Bake until crisp and golden brown— about 45 minutes.
3. Heat another 2 tbsp of the olive oil in a small skillet over medium heat. Sauté the shallots until golden brown, about 3-4 minutes.
4. Once crispy, put on paper towel to cool and drain the excess oil.

5. In a small bowl, prepare the dressing by whisking together 3 tbsp olive oil, lemon juice, Dijon mustard and maple syrup. Season with salt and pepper.

6. Finely chop the kale and add to a large bowl. Add a tbsp or two of olive oil and use your hands massage the kale. Massage for at least 1 minute or until kale begins to soften.
7. On a serving plater, plate the massage kale, sliced persimmons, crispy chickpeas and shallots and finish with a generous pour of the prepared dressing.