hold up. hold up.
are these chick peas or garbanzo beans? why do they have different names? this is kind of like when i went to grab a zucchini and like an amateur i grabbed a cucumber. except not because those taste totally different and the peas/beans do not. is this like the girl scout cookie debate?
apparently girl scout cookies are called different things in different places. most of my friends in chicago are randomly from virginia so they have samoas and tagalongs and trefoils. and don’t even get me started on those do-si-dos. whereas i have my caramel delites, peanut butter patties and peanut butter sandwiches.
right?!?!?!? don’t you just feel like you no longer know everything you thought you knew?
well here’s one thing i do know because google just told me – apparently chick peas and garbanzo beans are the exact same thing. apparently they’re also known as grams, or bengal grams. because apparently we need 17 names for things. google also told me that chickpeas are sometimes known as hummus, so she lied. because hummus is different. that’s like saying tomato sauce is also known as tomatoes. those are interchangeable. if you want a tomato and buy tomato sauce, you’re kind of screwed.
did you know that eskimos have 50 words for snow? they have different words for wet snow vs powder snow. i watch a lot of discovery channel.
i’m starting to feel like that kid from jerry mcguire – “did you know the human head weighs 8 pounds?” don’t say i never gave you anything – because this is knowledge.
and this kale caesar salad is something to learn. i actually don’t like caesar salads, typically. it was always so blahhh to me – i’d never choose it at a restaurant. but this salad, with the kale and fresh parmesan and crispy little chicks – it’s dynamite.
- 3 cups kale, roughly chopped
- 1 cup garbanzo beans
- 1 teaspoon extra virgin olive oil
- salt and pepper
- 1 small garlic clove
- 1/4 cup mayonnaise
- 1/2 tsp dijon mustard
- 1 1/2 tablespoons lemon juice
- 1 tsp worcestershire sauce
- 1/8 cup freshly grated parmesan cheese
- 2 tablespoons olive oil
- 1 teaspoons of water to thin if necessary
- Preheat the oven to 375F degrees.
- Rinse and drain the garbanzo beans; lay them on a double layer of paper towels and dry them as much as you can. Slightly rub each garbanzo bean between your fingers to remove the thin layer.
- Line the dried garbanzo beans on a baking sheet and toss with olive oil, salt and pepper.
- Roast the garbanzo beans for 30 minutes until brown and crispy.
- Meanwhile, combine all ingredients except oil, salt and pepper in the base of a blender.
- With the motor running, slowly add the oil in a thin stream into the blender.
- When the dressing is thoroughly mixed, test for desired thickness. If you want it a little thinner, add the water a teaspoon at a time.
- Season with salt and pepper.
- Transfer kale to a large bowl.
- Dress with desired amount of dressing and grated parmesan cheese.
- Top with crispy garbanzo beans.