Winter Salad with Sweet and Spiced Chickpeas
Ingredients
- 100g kale, stems removed and roughly chopped
- 1 tbsp lemon juice
- 1/2 tsp flaky sea salt
- 1-2 blood oranges, peeled and sliced
- 10-12 baby plum tomatoes, halved
- 1 small shallot, thinly sliced
- 1/3 cup blanched almonds
- 1/2 tbsp olive oil
Chickpeas
- 1 2/3 cups cooked chickpeas, drained (cool or warm)
- 1 tbsp date syrup
- 1/2 tbsp extra virgin olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp sweet paprika powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder (more or less to taste)
- 1/3 tsp turmeric powder
- 1/3 tsp cinnamon
- salt and pepper to taste
Toppings
- Fresh dill
- Nigella seeds
- Flaky sea salt
Preparation
Place kale in a bowl, add lemon juice and flaky sea salt. Massage with hands until kale softens slightly. Set aside.
Place all ingredients for the chickpeas in a separate bowl and mix well.
Heat olive oil in a pan, add almonds and stir-fry on medium high heat until almonds start to brown a little. Remove from heat and let excess oil drip off on paper towel.
Add chickpeas, tomatoes, blood oranges, shallots and almonds to the kale. Top with fresh dill, nigella seeds and flaky sea salt.
Notes
This salad combines sweet, savory, acidic, crunchy, chewy, and creamy elements in one dish.
