Kale salad with spicy chickpeas

Name: Kale salad with spicy chickpeas
Prep time: 1800 s
Total time: 1800 s
Yield: 2 Servings
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

Based on 27 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

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
	pepper

Metric

Imperial

How-To Videos

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 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

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 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

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
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.