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Crispy Chickpea Kale Salad Recipe


Crispy Chickpea Kale Salad Recipe

Credit: Lisa Guy

Green leafy vegetables like kale are a good plant-based source of iron. Iron is an extremely important trace mineral that plays many essential roles in the body. We need a constant supply of iron through our diet for good health and prevention of disease. The brassica vegetable, kale, is also abundant in sulphur-containing compounds which help boost liver detoxification and help reduce the risk of cancer.

Serves: 4

GF, VG

Ingredients

Method

  • ¾ cup cooked chickpeas
  • 1 tbsp olive oil
  • ¼ tsp garlic powder
  • ¼ tsp chilli powder
  • ½ tsp coriander
  • ½ tsp cumin
  • Pinch sea salt
  • 2 big handfuls kale, remove stem & roughly chop
  • ¼ cup toasted nuts (hazelnut, walnut, almond, pistachio)
  • Handful crumbled feta or goats cheese
  • Dressing
  • 3 tbsp tahini
  • Juice 1 lemon
  • 1 tsp raw honey or 100% maple syrup for vegan option
  • Pinch sea salt
  1. Pat dry chickpeas to remove any excess moisture.
  2. Add a little olive oil to a medium frying pan over medium heat. Add chickpeas, garlic, chilli, coriander, cumin and sea salt and cook until crispy.
  3. Combine dressing ingredients in a jar. Add water until you have desired thickness.
  4. Place kale in a salad bowl and toss through some salad dressing. If your kale is thick, massage it first with a little olive oil and lemon juice to soften it up.
  5. Top kale with crispy chickpeas, toasted nuts and cheese and gently toss.



 

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .