Salads can and should be changed up according to the season, using the freshest produce at its peak of flavor. In this autumnal salad, kale is the star, and you can use either curly kale or Tuscan (also known as dinosaur) kale, or any other variety that you may come across at the greenmarket. It's blanched briefly to wilt the leaves, then tossed with couscous and chickpeas and drizzled with olive oil, lime juice, and red wine vinegar. Sunflower seeds are a crunchy topping.
- 1 can chickpeas
- 7 ounces kale
- 3 1/2 ounces couscous
- olive oil
- red wine vinegar
- sunflower seeds
- Finely chop the cabbage and cook in water and salt. Drain the water and let it cool, then add a little olive oil. Cook the couscous as usual, season with salt, olive oil and a few drops of lime.
- In a bowl, gently mix all ingredients and season again with salt, pepper, olive oil, lime. Add sunflower seeds and chives and serve.