A unique paprika and parsley vinaigrette rounds out this warm salad made from garbanzo beans and kale. Slideshow:  More Delicious Salads 

Sarah Bolla
Sarah Bolla
September 2014


Credit: © Sarah Bolla

Recipe Summary

20 mins


Ingredient Checklist


Instructions Checklist
  • Whisk together the lemon juice, orange zest, orange juice, mustard, smoked paprika, maple syrup, parsley, salt and pepper in a small bowl. Add the olive oil in a slow and steady stream, whisking until combined. Set aside.

  • Remove the ribs and stems from the kale leaves and coarsely chop. In a medium saucepan over high heat, add the kale with 3 tablespoons of water. Cover and cook until kale wilts down, about 4 minutes.

  • Meanwhile, rinse and drain the chickpeas. When the kale leaves are tender, add the chickpeas and paprika dressing to the pan and stir to combine. Cook together until dressing is warm and evenly coats the beans and kale, about 6 minutes. Season to taste with cayenne pepper and salt.

  • Spoon mixture into desired serving dish. Garnish with sliced scallions and serve.