This Kale and roasted Chickpea salad is super delicious and ideal for potlucks, family gatherings or simply eaten as a light lunch. Kale is such a superfood, rich in vitamin C, vitamin E, selenium, beta-carotene. I like to add some plant-based protein and healthy fat to make it extra nutritious.
Top Tip: If you cut the kale finely and rub it in between your fingers, the bitter taste will disappear.
Serves 4-6 people
1 bunch of leafy kale, cut super thin
1 orange, deseeded and cut into small pieces
1 pepper, chopped
1 avocado, cut into chunks
1 can of organic cooked chickpeas
½ of red onion, sliced
½ cucumber, dices
Handful of walnuts, cut into bite-sized pieces
2 tablespoons olive oil
Juice of ½ fresh lemon
3 cloves of garlic, chopped
1 tablespoon of Dijon mustard
Sea salt and pepper to season
Wash the kale and cut it superfine, then rub between the fingers a few times to remove the bitterness.
Prepare the oven to 350F/180C and prepare a baking sheet with parchment paper. Wash the chickpeas and pat dry. Season with smoked paprika, sea salt and 1 tablespoon of avocado oil.
Roast in the oven for 15-20 minutes or until the chickpeas are lightly brown in color and crispy but not burned. Remove from the oven and set aside.
Add the ingredients for the salad dressing and stir well to combine. Season to taste.
Add the salad ingredients in a bowl, pour the dressing in and toss to combine.