#KaleChickpeaSalad

20250428 #breakfastdiary 1385, 12°C/clear, 20 min/exercise (M) "So when I cook for you, it means I've already confirmed that this is something the world can safely absorb, before I hand it to you. And so, when we eat together like this, we're really eating our shared safety. Come to think of it, the title of his first poetry collection, 'I Ate Your Name for a Few Days,' might hint that his first collection was itself a byproduct of the unavoidable stage of caring for 'oneself.' Now he has become someone who cares for 'you.'" (Shin Hyung-cheol, Care: On Living a Little Ahead of Others) I've been reading Shin Hyung-cheol's writing bit by bit. Sweet and tangy with balsamic glaze mixed in, 389kcal #kalechickpeasalad

1 cup chickpeas, 1/4 onion, 5 cloves garlic, 5 leaves kale, 2T white wine vinegar, 1T lemon juice, 1T balsamic glaze, a little grana padano cheese

1. Soak the chickpeas in water the night before, then boil in salted water. 2. Heat olive oil in a pan, add salt and pepper, sauté chopped onion and sliced garlic, then add the chickpeas from step 1 and sauté. 3. Add roughly chopped kale and white wine vinegar, cover, and cook for 2-3 minutes. 4. Remove the lid, mix evenly, then add lemon juice and balsamic glaze and mix. 5. Plate it up and top with grated grana padano cheese.

Inspired by @grilledcheesesocial