Kale & Cucumber Salad with Chickpea-Date Relish

A vibrant and nutritious salad featuring finely chopped kale, mini cucumbers, and a delightful chickpea-date relish. Enhanced with honey-herbed almonds and creamy ricotta cheese, it's a perfect blend of flavors and textures.

By @starinfinitefood

Original recipe source

Cook time: 15 minutes

Servings: 4

Ingredients

• 1 sheet parchment paper for lining the sheet pan
• 0.5 cup almonds
• 1.5 tsp olive oil
• 1 tbsp honey
• 0.25 tsp salt
• 1 tbsp Italian seasoning
• 15 oz chickpeas rinsed and drained
• 0.67 cup dates
• 0.5 cup fresh parsley chopped
• 0.5 cup red onion finely chopped
• 1 tbsp lemon zest
• 2 tbsp lemon juice juice from one lemon
• 0.5 tsp salt
• 0.25 tsp black pepper
• 6 tbsp olive oil
• 5.5 cups kale finely chopped
• 0 olive oil for massaging
• 0 salt a couple pinches
• 4 cups mini cucumbers finely chopped
• 1 cup ricotta cheese

Instructions

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Add almonds to the sheet pan, drizzle with olive oil and honey, then season with salt and Italian seasoning. Toss and place in the oven for about 5 minutes. Remove and allow them to cool, then chop and set aside.
3. Prepare the relish by mixing chickpeas, dates, fresh parsley, finely chopped red onion, lemon zest, lemon juice, salt, pepper, and olive oil in a small bowl. Set aside to let the flavors meld.
4. Add the finely chopped kale to a large bowl. Drizzle with a little olive oil and season with salt. Use your hands to massage the kale with the oil until the leaves are tender.
5. Assemble the salad by combining massaged kale, chopped mini cucumbers, roasted almonds, ricotta cheese, and the chickpea-date relish in a large bowl. Toss to coat well. Serve and enjoy.