Description
Enjoy this 30-minute Crunchy Chickpea and Kale Salad that’s both tasty and nutritious, thanks to its crispy chickpeas, tender kale leaves, and fresh ingredients.
Ingredients
Units
- 1 Bunch Kale or Cavolo Nero (250g)
- Handful, roughly 130g Dates
- 1 tin chickpeas
- Olive oil for dressing the chickpeas
Lemon dressing
- Juice of 1/2 a lemon (about 40ml)
- 1/4 cup rapeseed (and a dash more to coat chickpeas)
- 1 clove of garlic
- 1 Tsp dijon mustard
- 1 tsp honey
Tahini dressing
- 3 tbsp Tahini
- 1 Tsp Honey
- Pinch of sea salt
- 1/2 clove garlic
- Half a lemon
- 2–4 tbsp (depending on the thickness of your tahini)
Instructions
- Drain the chickpeas, and toss with a little olive oil, salt and pepper to taste. Roast in the oven or air fry at 180°C, for 10-15 minutes or until really crisped and golden.
- To a large jar, add lemon juice, rapeseed oil, honey, dijon and a whole clove of garlic. Shake it up and allow it to rest to infuse the dressing lightly with the garlic.
- Make the honey tahini dressing by grating the garlic into a bowl. Squeeze over the lemon and allow to sit for 3 minutes to mellow the raw garlic. Add the tahini and honey and stir together, then slowly stir in the water. Initially, the tahini will thicken and seize, but keep stirring and adding water until the dressing loosens, to a pourable and spreadable consistency. Season well with salt to taste.
- Prepare your kale by removing the woody stems, and chopping the leaves into bite-sized pieces.
- Remove the garlic cloves from your lemon dressing. Into a large bowl, add your kale. Pour the dressing over the leaves and massage the kale. Massaging the kale will soften the leaves (even kale is more relaxed after a massage)
- Roughly chop the dates and add these to the salad. Add the crispy chickpeas, reserving a few for garnish and toss to combine.
- Smear the tahini dressing on the bottom of a large serving platter or divide it between serving bowls, place your kale salad on top and finish with a sprinkle of crispy chickpeas. Serve immediately.
Notes
Chefs tip: Keep the stems in the fridge for another recipe. Slice them up and gently sauté then add to stir-fries, omelettes or your green veggies at dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salads & Sides
- Method: Air Fryer
- Cuisine: Salad