Made Weekly

a cooking experiment: five recipes, five days, one ingredient
Have you ever seen a fresh chickpea? I spied them today and had to try them. Shelling them is time consuming but they’re an interesting treat if you can find them. If not, substitute for canned & rinsed chickpeas. 
I make variations on this dressing often — this time I used about 2T. greek yogurt, 2 t. dijon, 1/2 a lemon, a small garlic clove, and 1/4 cup olive oil. Massaging the dressing into the kale sounds silly but it really does help tenderize the sometimes tough leaves.

Have you ever seen a fresh chickpea? I spied them today and had to try them. Shelling them is time consuming but they’re an interesting treat if you can find them. If not, substitute for canned & rinsed chickpeas. 

I make variations on this dressing often — this time I used about 2T. greek yogurt, 2 t. dijon, 1/2 a lemon, a small garlic clove, and 1/4 cup olive oil. Massaging the dressing into the kale sounds silly but it really does help tenderize the sometimes tough leaves.

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