Kale salad with spicy chickpeas

Kale salad with spicy chickpeas

16 ratings

Caroline, campaign leader


„The dressing is irresistibly creamy and the spicy chickpeas are absolutely delicious—I even love them as a snack on their own!“

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g
kale
200 g
canned chickpeas
1 tsp
paprika powder
½ tsp
cayenne pepper
1 tsp
ground coriander
½
red onion
4 tbsp
olive oil (divided)
4 tbsp
lemon juice (divided)
80 ml
tahini
120 ml
water
1 clove
garlic
salt and pepper
Metric
Imperial
  • 300 g kale
  • 200 g canned chickpeas
  • 1 tsp paprika powder
  • ½ tsp cayenne pepper
  • 1 tsp ground coriander
  • ½  red onion
  • 4 tbsp olive oil (divided)
  • 4 tbsp lemon juice (divided)
  • 80 ml tahini
  • 120 ml water
  • 1 clove garlic
  • salt and pepper

Utensils

  • large frying pan
  • blender (optional)
  • paper towels
  • cutting board
  • knife
  • 2 mixing bowls

Enjoy with

dal soup
A wonderfully-spiced pairing for a great weeknight dinner!

Nutrition per serving

Cal
651
Protein
20g
Fat
48g
Carb
34g

Step 1/6

Remove stems from kale. Roughly chop or tear leaves with your hands. Transfer to a large mixing bowl along with some of the lemon juice and olive oil. Mix to coat and massage oil into kale to soften. Set aside.
  • 300 kale
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • mixing bowl
  • cutting board
  • knife

Remove stems from kale. Roughly chop or tear leaves with your hands. Transfer to a large mixing bowl along with some of the lemon juice and olive oil. Mix to coat and massage oil into kale to soften. Set aside.

Step 2/6

Heat some olive oil in a large skillet over medium-high heat. Add drained chickpeas and fry until golden and crisp, approx. 15 min. Transfer to a paper towel-lined plate to drain.
  • 2 tbsp olive oil
  • 200 chickpeas
  • large frying pan
  • paper towels

Heat some olive oil in a large skillet over medium-high heat. Add drained chickpeas and fry until golden and crisp, approx. 15 min. Transfer to a paper towel-lined plate to drain.

Step 3/6

Combine paprika powder, cayenne, coriander, and salt in a mixing bowl. Add fried chickpeas and toss to combine. Season with salt and pepper. Set aside.
  • 1 tsp paprika powder
  • ½ tsp cayenne pepper
  • 1 tsp ground coriander
  • salt and pepper
  • mixing bowl

Combine paprika powder, cayenne, coriander, and salt in a mixing bowl. Add fried chickpeas and toss to combine. Season with salt and pepper. Set aside.

Step 4/6

Mince garlic and slice onion. Add onions to kale.
  • 1 clove garlic
  • ½ red onion
  • cutting board
  • knife

Mince garlic and slice onion. Add onions to kale.

Step 5/6

Blend or whisk together tahini, garlic, olive oil, lemon juice, and water. Add more water to loosen consistency if needed. Season with salt and pepper.
  • 80 ml tahini
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 120 ml water
  • blender (optional)

Blend or whisk together tahini, garlic, olive oil, lemon juice, and water. Add more water to loosen consistency if needed. Season with salt and pepper.

Step 6/6

Add dressing to kale and toss to combine. Transfer salad to serving bowls and top with fried chickpeas. Enjoy!

Add dressing to kale and toss to combine. Transfer salad to serving bowls and top with fried chickpeas. Enjoy!