Kale Salad With Roasted Chickpeas
Feast your eyes on lovely colors and get your fill of healthiness! Here’s a hearty vegan salad using the ever trendy, nutrient rich kale, and some surprisingly “meaty”, roasted chickpeas.
The special texture you get with these chickpeas come from the initial roasting, which leaves them with a tougher, more dense quality, and a slightly crispy outside. We made the chickpeas so that they are still supple, not completely dried or crunchy.
We’ve paired the salad with a sour lemon dressing, but you could easily have it with a garlicky yoghurt sauce or with a balsamic vinegar dressing. Mixing up some purple and green kale, and a sprinkling of bright yellow lemon zest makes the salad even more gorgeous!
Roasted Chickpeas:
- 1 can or 15 oz chickpeas, drained and rinsed
- 2 tbsp olive oil
- pinch of salt
- ½ tbsp each of Za’atar, Sumac and Harissa
Kale Salad And Dressing:
- 100 grams green kale, wash, drained and chopped
- 50 grams purple kale, wash, drained and chopped
- 3 tbsp virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp red or white wine vinegar
- ½ tbsp dijon mustard
- 1 clove garlic minced
- pinch of salt and pepper
- ¼ tsp dried oregano
- 1 teaspoon honey
Roasted Chickpeas:
- Heat the oven up to 400°F or 200°C
- Drain and dry the chickpeas using paper towel.
- Spread the chickpeas on a baking tray, drizzle with olive oil and season with salt and mix it well. Bake them in the oven for about 20 – 30 minutes until they’re golden brown. Shake the pan every 10 minutes so they cook evenly.
- Take it out from oven and add the spices and mix it well.
Kale Salad And Dressing:
- Expect the kale, combine all ingredients in a small glass jar, close it and shake it well.
- Put the chopped kale into a bowl and pour half of the dressing and give it a good rub with your fingers until the leaves begin to darken and tenderize.
- Add the roasted chickpeas on top of the salad and pour the the rest of the dressing on top.
