Chickpea Kale Salad

So Mr. Piglet is trying to eat more healthy (oh no!) and while watching Chuck Hughes' "Chuck's Day Off", he spotted this recipe and through the power of the interwebs, he decided to re-create it.  Mr doesn't cook very often, mainly just things that are already pre-made or require very little prep work.  How did the salad turn out?  It was a very good effort and it was not at all bad but I think the recipe itself was missing something.  Who can eat 2 cups of parsley???  So I took the recipe, twisted it a bit, added some stuff, took out some stuff and this is what came out the other side.  Enjoy!

Tools Needed:

• Chopping board and knife
• Measuring cups and spoons
• Large bowl
• Small bowl
• Zester
• Whisk
• Salad tongs

Ingredients:

• 3 tablespoons fresh parsley, finely chopped
• 1 tablespoon mint leaves, finely chopped
• 1/2 cup celery leaves, chopped
• 1 teaspoon dried oregano
• 1 19 oz can of chick peas, rinsed and drained
• 1 cup grape tomatoes, halved
• 1/2 English cucumber, cut into 1/2 inch cubes
• 1/2 red onion cut into thin half moon slices
• 2 cups of kale leaves, washed and chopped into bite-sized pieces
• 2 pieces of pita bread
• 2 garlic cloves, finely minced
• 2 tablespoons olive oil
• 1 lemon, juiced
• Zest from half a lemon - about 1-2 teaspoons of zest depending on how lemony you want the dressing
• 4 tablespoons of olive oil
• Salt and pepper to taste

Directions:

1.  Preheat toaster oven to 375 degrees.  Rub both sides of the pita bread with the 2 tablespoons of olive oil, minced garlic and sprinkle a bit of salt on top.  Place on parchment paper and bake in the oven for 10-15 minutes or until the pita pieces are browned, crispy and crack when bent.  Leave to cool for 15 minutes and then break up into bite-sized pieces.  

2.  In a large bowl, mix together fresh parsley, mint leaves, celery leaves, chickpeas, grape tomatoes, English cucumber and red onions.  Set aside.

3.  In a small bowl, whisk together the dried oregano, lemon juice, lemon rind and olive oil.  Add salt and pepper to taste.  Set aside.  If you're making this well in advance, cover and place in the fridge until ready to serve.  Whisk to re-incorporate ingredients before serving.  

4.  At the time of serving, toss together the vegetables and dressing.  Add the pita chips at the last minute.  

5.  Eat and enjoy!

(Recipe adapted from Chuck Hughes' Chuck's Day Off)