Kale Salad with Persimmons, Crispy Chickpeas and Fried Shallots Serving Size - 4 Prepared By - Amanda & Fabian Recipe Rating
			One 15-ounce can chickpeas, drained well and patted dry 5 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 1/3 cup vegetable oil 2 large shallots, thinly sliced 1 tablespoon Dijon mustard 3 tablespoons lemon juice 6 cups roughly torn lacinato kale leaves 2 persimmons, peeled and thinly sliced 1/2 cup dried apricots, diced
			Preheat the oven to 400°F. Line a baking sheet with parchment paper. Spread the chickpeas in an even layer on the baking sheet. Drizzle with 2 tablespoons of olive oil; season with salt and pepper. Toss the chickpeas gently to coat. Bake the chickpeas until very crisp and golden brown, 40 to 45 minutes. Meanwhile, heat the vegetable oil in a small skillet over medium heat. Add the shallots and cook until golden and crisp, about 3 minutes. Remove the shallots from the oil and drain on absorbent paper towels; season with salt and pepper. In a small bowl, whisk the Dijon and the lemon juice. Add the remaining 3 tablespoons of olive oil in a slow and steady stream, whisking well to combine. Season the dressing with salt and pepper. In a large bowl, toss the kale with the dressing. Transfer to a serving platter and top with the persimmons, apricots, crispy chickpeas and shallots.