This recipe is. Awesome. The dressing was very flavorful and complimented the Slamon, Kale, and Chickpeas. I would definitely make this again.
Cooked as directed chickpeas were burnt to a crisp. Kinda tore down the whole thing.
I did as many commented and lowered the chickpeas cooking time. I cooked them solo for 20 mins and then with the salmon for 8. I think this can be lowered even more and next time I'm going to add the salmon after 15 minutes. Only other thing I did differently was mixed some spinach in with the kale. Think next time I'll use more spinach and some kale as I prefer spinach. The meal itself was delicious and one I'm keeping! Never heard of smoked paprika till this recipe and I'm in love with it! Also, the dressing for this is very rich and bold and I will try it on other meals too! I give this meal an A+!
Would it be possible to include the number of servings on the print version? And the nutrition information would be nice as well.
Next time, I will remove the chick peas when I cook the salmon. My chick peas burnt to a crisp when the salmon was done (granted, I was not keeping an eye on it, just set the timer), or I'll add the salmon after 20 mins. instead of 30 mins. Sauce was good, but needed salt, and I squeezed lemon on the salmon just before putting in oven, and also added sliced garlic to the kale while sauteeing. I like the laconato kale better than the curly, worked out well.
The sauce was AWESOME!!! The chickpeas weren't my favorite but the rest of the family loved it. The kale with the water added something different to the richness of the sauce, I think have different kinds of greens would make a great experiment.
As directed, the chickpeas had the consistency of Corn Nuts. My husband loved it, but I'll probably reduce the cook time by about 10 minutes next time.
No where did I see the Oven Temperature. Could you please advise. Thank You
No where did I see the Oven Temperature. Could you please advise.Thank You
Really easy and delicious, great combination of colors and flavors. I used a combination of parsley, cilantro, mint, green onion and a half a clove garlic in the sauce since I didn’t have chives or dill. I also used yogurt in place of some of the mayo. Also a combination of spicy greens with garlic and a little green onion. I agree I’d cook the chickpeas a little shorter for dinner but long enough to be crunchy.
This was good however, for my oven and my tastes, cooking the chick peas that long was too long. They started popping off the tray in the oven. Lol. The sauce was deliciously rich, I might try greek yogurt next time. I used kale, spinach and bok choy-delicious-and I chose to mix the chick peas into the kale right before I served it since they were really on the crunchy side. The sauce could even be used as a dressing. Hubby loved this.