Fresh Kale, Chickpea, Bacon and Fig Salad
5 oz. baby kale
1 15oz can Chickpea (garbanzos)
3 bacon slices, (cut into small pieces)
1 shallot, chopped (1/4 cup)
2 tbsp. olive oil
1 tsp. finely chopped or grated ginger
Zest from 1 small lemon
¼ cup fresh lemon juice
1 Tbsp white or rice wine vinegar
1 Tbsp Dijon mustard
3 Tbsp Lite&Sweet® granules
1 ½ tsp water
1 cup cut in half grape tomatoes
12 medium size fresh figs, halved and lengthwise
Sea salt and freshly ground pepper to taste
Place the kale in a large bowl. Set aside. Open and drain the can of chickpeas. Set aside. Heat a large skillet over medium-high heat. Add bacon, and cook stirring occasionally for 5 minutes until crisp. Add the shallots and the can of drained chickpeas and cook until just seared, 1-2 minutes. Reduce heat to medium-low and add the ginger and olive oil cook stirring occasionally for 1 minute. Add zest of lemon, lemon juice, vinegar, Dijon mustard, Lite&Sweet and water. Cook stirring often for about 3 minutes.
Pour the warm chickpea mixture over the greens, scraping all the bits from the pan. Add the Toss gently to coat. Add the grape tomatoes and toss gently to coat everything. Season with salt and pepper toss to coat. Top with sliced figs. (make sure to remove the fig stems). Serve and enjoy.
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