Kale Persimmon Salad With Curry Chickpea Croutons

• FOR THE CHICKPEAS:
• 1 can (15 Oz. Size) Chickpeas, Drained And Rinsed
• 1-1/2 Tablespoon Olive Oil
• 1 teaspoon Curry Powder
• 1 pinch Salt
• FOR THE SALAD:
• 1 cup Chopped Kale
• 2 whole Medium Fuyu Persimmons, Peeled And Sliced
• 1 whole Large Yellow Pepper, Stem And Seeds Removed, Sliced
• 1/3 cups Crumbled Goat Cheese
• 1/3 cups Pomegranate Seeds
• FOR THE DRESSING:
• 1/2 cups Balsamic Vinegar
• 3 Tablespoons Olive Oil
• 2 teaspoons Brown Sugar
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Dried Basil
• 1/2 teaspoons Dried Parsley

1. 1. Preheat oven to 400 F (205 C). Line a rimmed baking sheet with parchment paper.
2. 2. Spread the chickpeas between 2 paper towels, and rub the chickpeas to dry them off. To make the chickpeas crunchy, we want to get rid of the excess water.
3. 3. In a small bowl, mix the chickpeas, olive oil, curry powder, and salt. Pour the chickpeas over the baking sheet and bake for 25 to 30 minutes. The chickpeas will look shrunken and browned when they're done.
4. 4. While the chickpeas are baking, mix the chopped kale with the persimmons and peppers in a serving bowl.
5. 5. In a small bowl, mix the balsamic vinaigrette ingredients. I like to use a fork for this.
6. 6. Toss the salad with a bit of the balsamic vinaigrette. Save the remaining vinaigrette for later. Top with goat cheese, pomegranate seeds and the roasted chickpeas. Best served immediately!

chickpeas, chickpeas, olive oil, curry, salt, salad, persimmons, yellow pepper, goat cheese, pomegranate seeds, dressing, balsamic vinegar, olive oil, brown sugar, garlic, dried basil, parsley

Taken from tastykitchen.com/recipes/salads/kale-persimmon-salad-with-curry-chickpea-croutons/ (may not work)