Kale salad with spicy chickpeas

Based on 31 ratings
Julie

Julie

Editor-in-Chief

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
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
651
Protein
20 g
Fat
48 g
Carb
34 g
  • 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.

  • 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!