My plan to eat more salads as meals hasn’t completely fallen by the wayside since I bought my pressure cooker.
This roasted chickpea and kale salad with a simple tahini dressing is a surprisingly substantial meal. Even the fussiest eater in my household agrees.
Chickpea and kale salad
Serves 3-4 as a meal or 6 as a side
For the chickpeas
1 tin of chickpeas, drained and rinsed
1-2 tbsp extra virgin olive oil
2 tsp garlic powder
2 tsp cumin powder
1 tsp coriander powder
1 tsp onion powder
1 tsp salt
1/2 tsp sweet smoked paprika
1/2 tsp pepper
Pinch of chilli powder
For the kale
2 bunches of kale, washed and roughly cut
1-2 tbsp extra virgin olive oil
2 tbsp nutritional yeast flakes
Salt and pepper, to taste
For the dressing
1/3 c tahini
1/3 c filtered water
Juice of 1 lemon
2 tbsp-1/4 c chopped parsley
Salt and pepper
To serve
1/2 c quinoa, cooked
Leftover roast cauliflower florets
2 tbsp pumpkin seeds, toasted
200g cherry tomatoes, quartered
2 Lebanese cucumbers, sliced
2 tbsp sesame seeds
To make the chickpeas, preheat the oven to 180 degrees C. In a mixing bowl, coat the chickpeas with olive oil and then add the spices. Mix to combine, then spread out on a baking tray and bake until crisp.
To make the kale, massage the kale leaves with olive oil and sprinkle nutritional yeast and salt and pepper over the leaves. Spread evenly on a baking tray and cook for 5-10 minutes until crisp. The leaves can easily burn so keep your eye on them.
To make the dressing, add the tahini to a bowl and whisk in the filtered water until smooth. Then add lemon juice, parsley and salt and pepper and mix until combined well.
To assemble, add ingredients in the following order: kale, quinoa, cauliflower, chickpeas, tomatoes, cucumbers, pumpkin seeds, tahini dressing, sesame seeds.
Kale Mary 