Kale and chickpea salad Recipe

This salad will make you feel good just looking at it: it is bright in colour, it has amazing flavours, it almost has the power to erase any over-indulgence!

  • Preparation
  • Cooking time
  • Rest time
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  • Cavolo Nero : 500 g
  • Chick pea(s) : 400 g
  • Red pepper(s) : 1 whole
  • Yellow pepper(s) : 1 whole
  • Garlic clove(s) : 6 whole
  • Spring onion(s) : 3 whole
  • Orange(s) : 1 whole
  • Cider vinegar : 100 ml
  • Red chilli(s) : 1 whole
  • Smoked paprika : 1 Tsp
  • Cumin seed(s) : 1 Tsp
  • Fennel seed(s) : 1 Tsp
  • Coriander seeds : 1 Tsp
  • Ground turmeric : 1 Tsp
  • Freshly ground black pepper : 5 Turn
  • Sun blushed tomato(es) : 75 g
  • Toasted sesame seeds : 50 g
  • Pumpkin seeds : 75 g
  • Olive oil : 100 ml
  • Maldon salt : 4 pinch(es)
  • ETAPE 1

    Peel and chop the garlic cloves, set aside.

  • ETAPE 2

    Remove the tail from the chilli, scrape out the rib and seeds, and roughly chop.

  • ETAPE 3

    In a dry pan, toast the pumpkin seeds until they begin to pop. Set aside.

  • ETAPE 4

    Remove the outer layer from the spring onions, trim the dried end from the tops, and slice. Set aside.

  • ETAPE 5

    Remove the tough stalk from the cavolo nero, and chop finely against the grain. Combine with the spring onions.

  • ETAPE 6

    Core the peppers, and cut into fine slivers, add to the kale.

  • ETAPE 7

    Drain and rinse the chickpeas, and add to the prepared vegetables.

  • ETAPE 8

    Over a medium heat, warm the olive oil. Toast the whole spices until they are fragrant, then add the garlic, red chilli, black pepper and turmeric. Toast for about 30 seconds.

  • ETAPE 9

    Combine the spices, olive oil, sun-blushed tomatoes, cider vinegar, smoked paprika, the zest and juice of the orange. Use a stick blender to reduce to a smooth dressing. Adjust the seasoning if necessary.

  • ETAPE 10

    Pour the dressing over the salad, and toss. Sprinkle with the toasted seeds.

  • ETAPE 11

    The salad is beautiful served as soon as it is ready, but it is even better after a few hours of rest.

Chef's tip

«If cavolo nero or kale are unavailable, use the dark outer leaves of a savoy cabbage. Alternatively, any finely shredded green would do just fine.»

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