Chile-Kale Salad with Fennel
Rethink your classic kale salad with this Indian-inspired version from Graffiti Earth chef Jehangir Mehta. In place of croutons, Mehta uses store-bought crispy chickpeas for that perfect crunch. Slideshow: More Kale Salad Recipes
The vinaigrette can be refrigerated overnight.
To make your own crispy chickpeas, heat 1/4 inch of oil in a large skillet. Add one 15-ounce can of rinsed, drained and dried chickpeas and fry over moderately high heat, stirring occasionally, until browned and crisp, 3 to 5 minutes. Using a slotted spoon, transfer the chickpeas to a paper towel–lined plate to drain. Season with salt and pepper.