Garlic & Chickpea Focaccia Bowl

Instructions

1. Preheat the Oven

   • Set the oven to 180°C (354°F).

2. Roast the Garlic

   1 min hands-on20 min waiting

   • Wrap the garlic in aluminum foil and place on a baking tray.
   • Roast for 20 minutes until soft and caramelized.

3. Roast the Chickpeas

   4 min hands-on20 min waiting

   • Rinse and drain the chickpeas, then pat dry.
   • Add chickpeas to the tray with roasted garlic, drizzle with olive oil, and sprinkle with paprika and salt.
   • Stir to coat and roast for an additional 20 minutes, stirring halfway.

4. Make Focaccia Croutons

   2 min hands-on10 min waiting

   • Tear focaccia into bite-sized pieces.
   • After chickpeas are roasted, add focaccia to the tray, drizzle with olive oil, and toss.
   • Roast for 10-15 minutes until golden and crispy.

5. Prepare the Kale

   5 min hands-on

   • Wash and dry kale, remove stems, and tear leaves into pieces.
   • Massage with olive oil and salt to soften.

6. Make the Dressing

   4 min hands-on

   • Squeeze roasted garlic into a blender.
   • Add aquafaba, mustard, capers, miso paste, soy sauce, lemon juice, olive oil, and vegetable oil.
   • Blend until thick and creamy, adjusting seasoning with salt and pepper.

7. Assemble the Salad

   2 min hands-on

   • Combine roasted chickpeas, focaccia croutons, and massaged kale in a bowl.
   • Add capers and toss gently.

8. Add the Dressing

   • Pour dressing over the salad and toss to coat evenly.

9. Serve the Salad

   1 min hands-on

   • Transfer to a serving plate or bowl.
   • Garnish with black pepper or olive oil if desired.
   • Serve immediately.
   • Cooking tips:
   • Ensure the chickpeas are completely dry before roasting to achieve maximum crispiness.
   • If you prefer a smokier flavor, use smoked paprika instead of regular paprika.
   • Massaging the kale helps break down its fibrous texture and enhances its natural sweetness.
   • If the dressing is too thick, you can thin it out with a small amount of water or more lemon juice.
   • To save time, you can roast the garlic and chickpeas simultaneously on separate trays.