Kale Salad With Roasted Chickpeas And Feta

• 1 tablespoon olive oil
• 1/2 of a small red onion, thinly sliced
• 1, 15 oz. can chickpeas, drained, rinsed, and patted dry with a paper towel
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt
• 8 oz. raw kale, ribs removed and torn into bite-sized pieces
• 2 oz. feta cheese, diced into small cubes
• Dressing
• 4 teaspoons olive oil
• 2 tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon sea salt
• Freshly ground black pepper, to taste

1. Preheat the oven to 450F and heat the olive oil in a cast iron skillet over medium heat. Once hot, add the onion and chickpeas and saute for 2 minutes, until the onion has started to soften. Add the paprika and the salt, and toss to combine. Spread the chickpeas into an even layer, and place the pan in the preheated oven and let the chickpeas roast for 20 minutes, until golden brown.
2. While the chickpeas roast, place the kale in a large bowl and set aside. In a small bowl, whisk together the dressing ingredients, then pour them over the kale. Using your hands, massage the dressing into the kale until the kale begins to break down and soften. It should decrease in volume by about 1/3. Let the kale sit at room temperature to soften while the chickpeas finish roasting.
3. Once the chickpeas are finished, remove them from the pan and place them on top of the kale along with the diced feta. Toss to combine thoroughly, then serve.
4. You can also omit the red onion, just roast the chick peas in the oven.)

olive oil, red onion, chickpeas, ubc, ubc, raw kale, feta cheese, dressing, olive oil, balsamic vinegar, mustard, ubc, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/kale-salad-with-roasted-chickpeas-and-feta-52611761 (may not work)