Kale salad with peanut dressing

Ingredients:

Peanut dressing

• 1/4 cup natural creamy peanut butter
• 1/4 tbsp. rice vinegar
• 2 tablespoons of honey
• 1/4 tsp. dark sesame oil
• 1/4 cup canola oil

Cabbage salad

• 1 can (425 g) canned chickpeas, rinsed
• 1 tbsp extra-virgin olive oil
• 1 cup grated carrots
• 4 French Breakfast radishes, thinly sliced
• 1 bunch Tuscan kale, cut into 1-inch pieces (about 5 cups)
• 1 cucumber, cut into half-moon pieces
• 1 red bell pepper, cut into small pieces
• 1/4 cup roasted peanuts, lightly salted

Preparation:

1. Peanut dressing:
   
   In a small bowl, whisk together the peanut butter, vinegar, honey, and sesame oil until smooth. Stir in the canola oil and season with salt. Pour into a container, seal tightly, and refrigerate until ready to serve.
2. Preheat oven to 375°F (190°C). Line a baking sheet with paper towels. Place the chickpeas on the prepared baking sheet, gently rolling them on the paper towels to remove excess liquid. Remove the paper towels, add olive oil, and toss the chickpeas to coat. Bake until the chickpeas are crisp, 25 minutes. Season with salt immediately. Let cool completely.
3. Combine carrots, radishes, cabbage, cucumbers, and peppers in a large bowl; season with salt.
4. Dress the salad with about a third of the dressing. Since kale is dense, you can dress it an hour or two before serving. Refrigerate any remaining dressing and use it for other salads or as a marinade. Just before serving, top the salad with chickpeas and roasted peanuts.