Every morning for the past month or so Dylan has woken up and asked if it was Halloween. He looks forward to this holiday more then any other. The costume planning, house decorating, and pre-school conversations around trick-or-treating have filled our month of October. So, drum roll….we wake up Halloween morning and he asks if today is Halloween!?! Nick and I are so excited to finally say YES! Then he responds, “Mama, I wish tomorrow was Halloween – not today so it would always be Halloween tomorrow.” My heart melted.
Dylan is into big cats so naturally he requested a cheetah costume. My mom made the suit, I did the face paint, and Nick painted the spots with glow in the dark paint (I wish I had a picture after dark). Dylan has taught me a lot about cheetahs recently. For example, the black fur around their eyes is to attract sunlight so they can see in the bright sun (like football players) and they have an extra long tail to help them steer when running at top speed – so cool. Gray worn the cozy sock monkey costume my mom made for Dylan when he was 1. It is one of my all time favorites!
But back to the food. This salad is a new favorite of mine. The vinaigrette is delicious and everything is warm, salty, and flavorful (love me some capers and lemon). I hope you give it a try.
Warm Spiced Chickpea Salad with Caper Vinaigrette
1 15-ounce can chickpeas, rinsed
1/2 teaspoon ground cumin
2 tablespoons olive oil
Kosher salt and black pepper
1 garlic clove, thinly sliced
1 small bunch kale or mustard greens, ribs and stems removed, leaves coarsely chopped
1 teaspoon honey
1/4 cup water
1/2 small shallot, very finely chopped
2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon honey
Kosher salt and black pepper
1/4 cup olive oil
1/4 cup vegetable oil
2 tablespoons capers, rinsed and patted dry
1. Pre-heat oven to 350F. Combine the chickpeas, cumin, and 1 tablespoon of oil in a medium bowl. Mash about half of the chickpeas with a fork; season with salt and pepper. Transfer chickpeas to a shallow baking dish.
2. Heat remaining tablespoon of oil in a large skillet over medium-high heat. Cook garlic, stirring until fragrant, about 30 seconds. Add greens and cook, tossing, until slightly wilted, about 1 minute. Add honey and 1/4 cup water; season with salt and pepper. Cook, tossing, until greens are completely wilted, about 2 minutes. Transfer to dish with chickpea mixture and toss to combine. Bake in a 350F oven for 30-35 minutes.
3. While the salad toasts up, make the vinaigrette. Whisk shallot, lemon juice, mustard, and honey in a small bowl; season with salt and pepper. Gradually whisk in olive oil. Heat vegetable oil in a small saucepan over medium-high heat. Cook caper until opened and crisp, about 30 seconds. Using a slotted spoon, transfer popped capers to vinaigrette. When ready to serve, drizzle warm salad with vinaigrette.