We eat a lot of salad. I hardly ever share the recipes over here, as I usually am tossing together ingredients, splashing on some olive oil along with fresh citrus or vinegar and then serving it. Some of these salads are mind blowing such as this one that was created last winter using a bunch of leftover ingredients. I think of it as foraging through the fridge. It was so good that I decided to remake it, which meant paying attention, writing down ingredients along with measurements, and then putting it together. This easy recipe for Freekeh Kale Salad with Crispy Harissa Chickpeas has become a Chez Us staple.
I wrote about Freekeh a few weeks back, and this recipe happens to be one of my favorite ways to use it. Freekeh is an excellent way to add texture as well as protein to the salad, making it a meal by itself. Usually, I only serve warmed lavash and hummus alongside this salad.
Being big texture freaks over here, the more, the better. Right? There are radishes, along with shallots and our new favorite crispy Rosey Harissa Chickpeas added to the mix to brighten each bite. Wait until you try those crispy Harissa Chickpeas! Did I mention the baby kale? I am going to be terribly sad when it goes out of season, but don’t fret as you can use thinly sliced kale as well.
There really is no recipe as we kind of toss it all together after roasting the chickpeas. Make a simple Meyer lemon dressing along with tangy feta cheese and that is all there is left to round out this salad, making it a wonderful recipe to have on rotation.
Thank you for joining us at the Chez Us table; we love having you here.
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