Kale and Chickpea Salad with Tahini
Ingredients
- 100g Kale
- 1 tin of chickpeas
- 80g shredded carrot
- 80g shredded red cabbage
- 2 tbsp tahini
- 1 lemon juiced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp chilli flakes
- Water
- Salt & pepper
Preparation
Preheat the oven to 190°C, drain and lay out the chickpeas, dry them with a paper towel or clean kitchen towel, and remove any loose skins.
Pour olive oil, chilli flakes, and smoked paprika over the chickpeas, mix well, and bake in the oven for 20-25 minutes, shaking regularly to ensure even crispiness.
Sort through the kale and remove any stalky bits, then place it in a large bowl.
Mix tahini, lemon juice, salt, and pepper until thick, then add water to loosen it to a salad dressing consistency.
Pour the dressing over the kale and massage it for 3-5 minutes to remove bitterness.
Add the shredded carrot, shredded red cabbage, and the chickpeas.
