Kale salad with spicy chickpeas
Difficulty
Easy 👌Ingredients
| 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 | |
| pepper |
How-To Videos
Utensils
- mixing bowl
- cutting board
- knife
- large frying pan
- paper towels
- blender (optional)
Nutrition per serving
651
20 g
48 g
34 g
Step 1/6
- 300 g 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
- 2 tbsp olive oil
- 200 g 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
- 1 tsp paprika powder
- ½ tsp cayenne pepper
- 1 tsp ground coriander
- salt
- 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
- 1 clove garlic
- ½ red onion
- cutting board
- knife
Mince garlic and slice onion. Add onions to kale.
Step 5/6
- 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!
in Berlin