When roasted at high heat in the oven, the leaves from the broccoli rabe are reminiscent of roasted kale chips but with a more mustardy bite. And if you have raisins or currants on hand, try adding some for a touch of sweetness.
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Roughly cut the tender green leafy parts of the broccoli rabe from the heavier stems. Chop the greens into large pieces, about 2 inches, and transfer to a medium bowl. Toss with 2 tablespoons of the oil and salt and pepper to taste and lay out in a single layer on a baking sheet. Chop the stems into 1/2-inch pieces and toss in the same bowl with the remaining tablespoon oil and more salt and pepper. Spread onto another baking sheet, scattering until they lay flat. Place the stems onto the top rack of the oven and the greens in the middle. Roast in the oven until the stems are tender and the leaves are charred on the edges and crispy, about 12 minutes.
Combine the feta, olives and chickpeas in a medium bowl. When the broccoli rabe is cool enough to handle, toss together with the chickpea mixture until evenly combined. Drizzle with a generous amount of oil and season with salt and pepper.
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