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WASTE NOT: This salad calls for Swiss chard leaves, but you can chop up and use some of the mild-flavored and fibrous stems for added texture and to keep them out of your compost bin.
1. Preheat oven to 400°F. Roll chickpeas between two layers of paper towel to dry completely. Remove any loose skins and discard. Spread onto a parchment-lined baking sheet; toss with 1 tbsp oil, curry powder and ⅛ tsp each salt and pepper. Roast until crispy, 20 to 25 minutes. Cool completely on pan.
2. Meanwhile, in a small pot on medium-high, bring ½ cup vinegar and honey to a boil. Place onion in a heat-proof bowl. Pour mixture over onion. Cover and let cool, about 20 minutes.
3. Zest 1 orange and place zest in a small bowl. Using a sharp knife, slice off the top and bottom of each orange. Using downward strokes, remove peel and pith. Cut between membranes to remove segments and place in a large bowl. Over the bowl with zest, squeeze membranes to remove any remaining juice. Whisk in 1 tbsp vinegar, Dijon, remaining 3 tbsp oil and ⅛ tsp each salt and pepper.
4. To the bowl with orange segments, add chard, cucumber, pickled onion and chickpeas. Drizzle with dressing and toss to combine.
- Serving Size 1/6 of recipe
- Calories 194
- Carbohydrate Content 21 g
- Cholesterol Content 0 mg
- Fat Content 11 g
- Fiber Content 6 g
- Protein Content 5 g
- Saturated Fat Content 1 g
- Sodium Content 336 mg
- Sugar Content 8 g
- Monounsaturated Fat Content 8 g
- Polyunsaturated Fat Content 1 g