For the chickpeas, kale and kamut
1 1/2 cups water
1/2 cup kamut
2 cups green kale, stemmed and coarsely chopped
2 red peppers (about 1 1/2 cups), 1/2″ dice
1 cup cooked chickpeas
For the dressing
2 scallions, minced
1T fresh garlic, minced
1T lemon juice
1/4 cup nutritional yeast
1T kalamata olives, pitted and chopped
1T pickled capers, minced
1t nori flakes
1t purple dulse flakes
2T cold-milled brown flax seed
1/4t dried red chilis (or to taste)
Coarse sea salt and black pepper to taste
Optional: Chopped walnuts, sliced ripe pear, clementines, sauteed mushrooms, sun-dried tomatoes, will all add flavor, texture and nuance to this dish. Roasting the chickpeas separately with a little tamari and chili or the dulse and nori will also add nuance.
In a small sauce pan with a lid, toast the kamut for 2-3 minutes. Add the water and bring to a simmer. Cover, reduce heat to low and simmer until the water is absorbed and the kamut is soft by nicely chewy (expect about 1 hour). You could reduce cooking time a little by soaking the grain overnight.
While the kamut is finishing up, assemble the kale, red pepper and kale in a large bowl. When the kamut is ready, increase heat to medium high, add the scallions and stir fry for 2 minutes. Add the garlic, and stir fry for 1 minute. Add the chickpeas, toss to coat, and stir fry for another minute. Add the lemon and tamari. Deglaze the pan. Remove from heat. Add the remaining ingredients and toss to combine. Add the kamut and chickpeas to the kale and red peppers and toss to combine.
Let stand 5 minutes to wilt the kale lightly. Season to taste. Dish out and serve.