Ingredients

Instructions

Roast the Almonds

  1. Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper and set aside so you have a clean and ready workspace.
  2. Add the almonds to the sheet pan, then drizzle with the olive oil and honey, and season with the salt and Italian seasoning. Let the sweet and herbaceous aroma fill the air as you toss everything together.
  3. Roast in the oven for about 5 minutes until bubbling, toasted to a deep golden brown, and highly fragrant. Remove and allow them to cool completely before roughly chopping, letting them become shatteringly crisp.

Make the Relish

  1. In a small mixing bowl, combine the drained chickpeas, chopped dates, parsley, red onion, lemon zest, lemon juice, salt, pepper, and olive oil to create a vibrant and textured pile.
  2. Mix thoroughly until the olive oil and lemon juice create a bright and fragrant emulsion that coats the chickpeas and dates. Set aside to let the flavors meld.

Massage the Kale

  1. Add the finely chopped kale to a large mixing bowl. Drizzle with the olive oil and a pinch of salt to start the tenderizing process.
  2. Using clean hands, vigorously massage the kale leaves until they become tender and noticeably darker green, about 1 to 2 minutes.

Assembly

  1. To the bowl with the massaged kale, add the finely chopped cucumber, ricotta cheese, and the prepared chickpea-date relish. Toss gently until all the ingredients are evenly coated and glossy.

Plating & Garnishing

Transfer the salad to a wide, shallow serving bowl or portion onto individual plates. Ensure the colorful elements like the cucumbers, chickpeas, and dates are visible on top. Garnish generously with the rough-chopped honey-roasted almonds just before serving to maximize their crunch.