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Vegan gluten free Green kale salad with spicy roasted chickpeas

Green kale salad with spicy roasted chickpeas

Tania Pilcher | Fit Foodie Nutter
Fresh, zingy, packed with nutrition and vitamins – this green salad takes very little time to put together and can be enjoyed over lunch or dinner. Serve it with a side of sweet potato baked fries for a little touch of indulgence.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dinner, Lunch
Servings 2 people

Ingredients
  

  • For spicy chickpeas:
  • 1/2 tin chickpeas, rinsed and drained
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp hot paprika
  • Salt & pepper to taste
  • 1 tbsp olive oil
  • For the salad:
  • 2 cups kale leaves (stalks removed)
  • Juice of 1 lemon
  • 1 tbsp olive oil
  • Salt & pepper to taste
  • 2 cups mixed green leaves
  • 1 medium cucumber, sliced into long ribbons (I use a vegetable peeler to make ribbons)
  • A handful of radishes, cut in halves
  • For the dressing:
  • 2 tsp wholegrain mustard
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 1-2 tsp agave or maple syrup (you might need to use more to get the right balance between acidity and sweetness)

Instructions
 

  • 1. Preheat the oven to 220C and line a baking sheet with parchment paper.
  • 2. In a medium size bowl, combine the chickpeas with turmeric, coriander, cumin, salt & pepper and olive oil and mix to ensure even coating. Transfer the chickpeas on a baking tray and roast in the oven for around 10 minutes, giving them a little stir half way through baking.
  • 3. Whilst the chickpeas are roasting, place the kale leaves in a big bowl, add the lemon juice, olive oil and salt & pepper and start ‘massaging’ the kale leaves by gently squeezing them with your hands for 2-3 minutes. Add green salad leaves, cucumber ribbons and radishes into the bowl, mix again and leave to the side.
  • 4. Prepare the dressing by whisking all dressing ingredients together. Make sure you taste the dressing, as you might have to adjust the amount of syrup to get the right balance between acidity and sweetness.
  • 5. Pour the dressing into the salad bowl, mixing everything together to ensure even coating. Transfer the salad onto the plates and sprinkle roasted chickpeas on top. Serve with baked sweet potato fries.