Kale and Chickpea Salad
There’s nothing more beautiful than a big bowl of salad!
The marriage of kale and chickpeas come naturally, and the avocado adds a lovely creaminess to the crunchiness of the kale, the red onions add that crunch and sweet mild spice, while the sun-dried tomatoes add a tanginess that’s perfectly met with the nutty flavor of the tahini dressing.
It’s an overall filling and satisfying salad, with the perfect Arabic vibes!
Ingredients:
Servings: 4
Calories per serving: 489
450 g (about 2 cups) chickpeas
1 tsp ground mustard
1 tsp smoked sweet paprika
1 tsp oregano
½ tsp red chili
2 tbsp olive oil
1 lemon
Kale 350 g (about 5 cups)
1 red onion
1-2 avocado
Sun-dried tomatoes
Tahini dressing:
80 ml (½ cup) tahini
2 garlic cloves
110 ml (¾ cup) water
2 tbsp lemon juice
2 tbsp oil from sun-dried tomato, or olive oil
1 tsp cumin
Salt and pepper, to taste
Directions:
In a bowl, combine ground mustard, smoked sweet paprika, dried oregano, and red chili. Set aside.
Add 2 tablespoons of olive oil in a pan and pan-fry the chickpeas until golden, about 15 minutes.
Drain the chickpeas on paper towels and toss inside the spice mixture.
Prepare the kale:
Wash and drain the kale properly.
Remove the thick stems by cutting them off with a knife.
Chop them up into bite-sized pieces.
Add a juice of a lemon and 2 tablespoons of olive oil and massage the kale leaves until they soften, about 5-10 minutes.
Prepare the salad and dressing:
Chop red onions, sun-dried tomatoes, and avocados.
Add garlic cloves, tahini, water, lemon juice, cumin, salt and pepper, and oil from the reserved sun-dried tomatoes into a blender.
Blend until smooth and adjust the taste according to your liking.
Assemble the salad:
Combine kale, red onions, sun-dried tomatoes, avocados, and chickpeas.
Drizzle a good amount of the tahini dressing and toss well.
Serve in a bowl.
Bon appétit!
